| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Repeat-Observed soap bottle empty and hand sanitizer in dispenser. CDI-soap refilled |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed single use gloves hanging over splash guards on hand sink. Gloves cannot be reused, toss in trash when they are taken off. CDI-thrown in trash.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat- Observed raw shrimp stored above RTE foods. CDI-shrimp relocated to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine in sanitizing vat at 0 ppm. CDI-bleach added, test strip showed correct concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean containers stored as clean with stickers and sticky residue left from stickers on them. CDI-sent to dish area. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Repeat-Observed bag of lettuce not date marked. No escalation of points due to improvement and being 1 item. CDI-date marked
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed staff with band-aid on finger handle food without glove. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Repeat-Observed containers of water holding utensils. One was heated to 106F.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups being used in sugar and soy sauce. Scoop with handle must be used, where handle stays out of food.
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat-Observed ice scoop stored in a cup attached to wall under soap & paper towel dispenser by hand sink. Cup needs to be replaced when soiled. Scoop cannot sit on paper towel in cup. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers/lids washed and on clean shelf. CDI-discarded |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed sinks and toilets with rings/build-up. Clean more frequently. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on top shelf in fridge. Must be stored below/separate from restaurant food. |