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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 |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not confirm employee has been informed of reporting responsibilities. CDI- PIC went over form supplied by REHS and had signed.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF: employee washed hands at 3-comp sink.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Employee washed hands at 3-comp sink with no soap or hand drying. CDI- REHS stopped employee and dire3cted to wash hands at handsink properly. Hands washed properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Facility purchased salmon from grocery store. Salmon on menu is cooked-to-order for customer preference. No guarantee that salmon is parasite free. CDI: Do not serve salmon cooked to less than 145.0 F for 15 seconds until salmon can be verified as parasite-free from supplier. |
|
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: Low temp dish machine not sanitizing after rinse cycle. Sanitizer supply was empty. CDI- switched out sanitizer , machine primed, and machine began sanitizing properly.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with some black build-up on ice shield. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Two pans of Mashed potatoes, two pans of pasta 44.0 F inside WIC. When cooler door is opened, warm air funnels in to shelf where food was out of temperature. CDI- all voluntarily discarded.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf: Salmon, beef filet, beef steak, tiramisu with raw shell eggs not asterisked to Reminder on menu. CDI- items asterisked by hand while on site. |
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