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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
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 present at the hand sink closest to the cash register while EHS washed hands upon entry into the facility. -CDI- PIC placed paper towels at the hand sink dispenser.
Ensure that dispensers are always stocked with paper towels. |
|
15
|
1.50
|
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 raw meats stored over RTE foods in the lowboy RIC present in the facility. PIC stated that the raw foods were placed into the lowboy RIC because they noticed the other lowboy RIC stopped working today so they just placed the foods into this RIC to keep them cold. -CDI- PIC rearranged lowboy so that raw foods were no longer present above RTE foods.
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 above raw pork and beef out of the original packaging in both the RIF 1 and 2. Ensure that that storage order procedures are followed in the freezers if the protein is out of the original packaging. -CDI- PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the facilities microwave interior with heavy soiling. Ensure that microwave is cleaned and maintained as clean. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a large amount of RTE foods present in the facility that require date marking held beyond 24 hours with no date marking present. Foods included ham, empanadas, potato salad, lettuce, tomato, RTE shrimp, etc.. -CDI- EHS went through every single non-date marked food with the PIC and food employees and determined when the foods were opened, or cooked. The oldest RTE food was from Sunday 5/31. All foods were properly date marked. EHS extensively walked through date marking procedures with PIC and staff. Lack of date marking on future inspections will lead to discarding of foods. Ensure proper date marking systems are established.
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 |
|
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 several shakers, bottles and containers of foods unlabeled. Ensure that all working food containers are properly labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employee present in the facility wearing head coverings ensure that food employees are wearing some form of hair restraint. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers present on the clean dish rack of the facility. Ensure that all equipment is properly air dried prior to being stacked together |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified RIF being used in the kitchen that was recently added into the facility. All foods in the freezer were properly frozen, however domestic use refrigeration cannot be used in a commercial kitchen ensure that the RIF is replaced with a commercial ANSI certified freezer.
4-501.11 Maintain equipment in good repair. Observed a Lowboy RIC not functioning in the facility. RIC was not being used upon EHS arrival and EHS notes that PIC stated they have placed a work order to get the RIC fixed. EHS told PIC to reach out once refrigeration is fixed. |
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