| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
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. Observed 2 open employee water bottles and coffee cup in kitchen and storage area. CDI PIC through away employee drinks. |
|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cooks not wash their hands after contaminating them by cracking eggs, wiping hands on face and cloths, leaving station and going in the back and returning to grill. EHS observed very little handwashing today. EHS advised PIC train employee on handwashing. REPEAT |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men restroom and the sign in women restroom is torn in half. REPEAT |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one head of lettuce in WIC with mold on it. CDI PIC voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top above 41F. Pan was filled too high. PIC stated that it was put in about 2 hrs ago. CDI PIC voluntarily discarded. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed sliced tomatoes, lettuce, and chili in reach in not date marked. Also observed 2 open containers of milk in reach in not date marked. CDI PIC stated the food prepped yesterday and he put date on them.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths throughout kitchen not in a sanitizer bucket. Also observed sanitizer in both wells above 400 ppm. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed gaskets on all the reach in coolers torn and cracking. |
|
49
|
0.50
|
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 large amount of rust buildup on inside of cabinet under hot wells. Food containers are kept in this cabinet. |