| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. **REPEAT** -2- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink near grill/prep line. -CDI- PIC replenished paper towel supply.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near dry storage. -CDI- PIC replenished paper towel supply.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handwashing sink near dry storage area. -CDI- PIC removed items. **REPEAT** -2- |
|
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 food debris and greasy residue on dishes stored as clean. Observed sticker residue on dishes stored as clean stack on top of one another touching interior surface of other clean dishes. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3-
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Gouda cheese, pepperonis, sausage and vodka sauce in pizza prep above 41F. Observed housemade pineapple pico sauce (contains cooked pineapples) and housemade pesto aioli (contains fresh garlic and oil) on prep line above 41F. Per PIC, pizza prep unit had been opened and closed a lot during lunch rush. -CDI- PIC voluntarily discarded Housemade sauces and closed lids on prep units. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 two spray bottles with no labels. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -0- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed caramelized onions and cut romaine lettuce prepared today cooling with lids in WIC. Observed housemade sauces prepared today cooling in prep unit with lids. Observed caramelized onions prepared today cooling in prep unit. When EHS asked PIC about onions, PIC stated they were prepared today and placed items on counter to cool. EHS checked temperature after 40 minutes and observed no change in temperature. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded caramelized onions and placed sauces in freezer to facilitate rapid cooling. PIC removed lids from caramelized onions and romaine lettuce in WIC. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 honey and water with no labels. -CDI- PIC labeled items. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on floor near handwashing sink. -CDI- PIC relocated item. -0-
3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed no lids on raisins, bread crumbs and cashews. Observed no protective food covering on hot held items. -CDI- PIC covered items. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on floor. -0- |
|
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 food splash/debris on reach-in freezers and on sides of equipments, especially hard to reach areas. Observed food debris inside of RI and prep units. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash/debris on walls near dishpit, handwashing sinks, prep areas, behind grill/fryer area. Observed food debris on floors especially under/behind equipment in hard to reach areas. Increased/more thorough cleaning frequency recommended. -0- |