| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drinks stored inside prep unit, on prep counters. CDI- drinks moved, EHS discussed proper drink storage. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed RTE raw oysters in cleaning process by employee with no gloves, using bare hands. PIC stated that oysters are washed once, then washed again when customer orders. EHS explained that employees shall not contact RTE foods with bare hands at any time during cleaning process, even if product is to be washed again. CDI- products contaminated were voluntarily discarded (employee had just started task), employee washed hands and donned gloves to finish task.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at service station area. CDI- paper towels provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored in middle row of prep unit, behind calamari, current storage has potential to contaminate calamari when handling raw chicken. EHS explained cross contamination potential to PIC during inspection. CDI- raw chicken moved to front row of unit, no longer contamination concern when handling due to corrected storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over cooked noodles. CDI- eggs moved, no longer contamination concern.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle at dish pit with no label, in generic “ZEP” bottle. CDI- bottle labeled as bleach. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing with cold running water, running water is coming out of tap at 80-85F, too hot for approved thawing (must be below 70F). CDI- product moved to cooler to finish thawing. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few food products on the floor in walk in freezer. Observed a few food products on floor in walk in cooler. Ensure all food items are at least 6 inches above floor. REPEAT. Note: points left at half, facility has most food off floor, may need to purchase additional shelving for freezer. Some products are off the floor, but not 6 inches above. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic and metal containers wet stacked, must dry before stacking together. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple uncertified freezers in the facility during inspection. Observed multiple residential grade “crock pots” used for hot holding of potato’s, corn and eggs, units are holding at proper temp but are not commercial grade. REPEAT. Note: points left at half, this is EHS first inspection in facility, first time personally discussing with management/ownership.
4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler. Replace. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system with buildup, in need of cleaning, EHS verified that PIC has hood cleaning company, scheduled to arrive next week. Observed gasket on walk in cooler in need of cleaning. |