|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee grab undercooked steaks with gloves, remove gloves, then go to work with clean containers for lettuce without washing hands. Wash hands when switching from working with raw items to ready to eat foods, clean equipment or utensils. CDI- Employee washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed steak not cooked to temp (medium) stored above ready to eat chicken. CDI- Steak relocated below ready to eat baked chicken. Observed open/ unpackaged raw salmon stored above cooked crab in the tall reach in freezer. CDI- Raw salmon removed and relocated to achieve proper storage order. Undercooked ready to eat items should be placed below ready to eat items, as they are still considered to be raw.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and slicer stored with old food debris. CDI- Both items taken to be cleaned at 3 comp sink. Per facility SOP, items are to be washed, rinsed and sanitized after use. EHS has given a risk control plan to facility to complete. Facility will need to create dish cleaning logs to keep track of cleaning. Facility has an SOP, however, is not following it. This is the 6th consecutive time facility has been out of compliance for clean dishes. Further violations will result in permit action. EHS willingly future visit to ensure items remain clean when not in use.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squirt bottles on the line (oils and other liquids) without labels. Label all seasoning and bottles taken out of original package and not easily recognizable. Improvement noted, pts not escalated. All other seasoning containers were labeled. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards throughout heavily scored. |
|
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 prep top near tongs on front line in need of cleaning. Observed containers housing single service packets in need of cleaning. |
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