| 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
Observed no signed documents showing that employees have been made aware of reportable symptoms or illnesses. Employee pulled at random was able to list some of the symptoms and illnesses. -CDI- EHS provided an employee health policy for all employees to sign. (0 pts)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed handwashing sink with accumulation of food inside of the basin. Hand sinks may not be used for any other purpose than handwashing. REPEAT*** (1 pt) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stacks of insert containers soiled with food debris while being stored as clean. -CDI- PIC removed all necessary containers and placed them in the dish pit to be rewashed and sanitized. (1.5 pts)
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
|
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 cooked rice, cooked mushrooms, and creamed corn all above 41F while said to be cold holding in a cold holding unit. Also observed sliced tomatoes, cut lettuce, and chimichurri sauce above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the necessary products. REPEAT*** (3 pts)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
-Observed 2 sanitizer buckets not at the correct concentrations while wiping cloths were being stored in them. -CDI- PIC replaced the solution for the buckets.
-Observed sanitizer bucket being stored directly on the floor. -CDI- Bucket was placed in new location off of the floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
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 several stacks of insert containers wet stacked while being stored as clean. Separate to allow proper air drying. (0.5 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed cold holding unit missing a drawer door. PIC stated that they have already made a work order to have the unit replaced. (0 pts) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee lunch box stored over customer food in RIC. -CDI- Lunch box was relocated. (0 pts) |