|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 employee health agreements on site at the time of the inspection. Upon questioning the PIC stated that all training is verbal with new employees as they only hire employees who have prior kitchen experience but they do not have them sign anything.
CDI - EHS provided written employee health policies which onsite employees signed at the time of the inspection. PIC to add other employees as they arrive for their shifts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 an insert container of raw chicken breast stored behind a container of raw burger patties in the cookline refrigerated drawers across from the wood fire grill.
CDI - PIC rearranged refrigerated drawer so that the raw chicken breast is stored in front of the raw burgers.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a ziplock bag of spring mix with the date mark of 1/23 and an insert container of portioned bags of diced turkey with a date mark of 1/22. Cookline employee stated that they open new packages of spring mix daily and place them into the ziplock at the front cookline but do not always change the ziplock or the date mark on the ziplock. Turkey is portioned into bags and then placed into an insert container at the front cookline and the date mark was not changed as new batches were placed into it. Upon questioning the cookline employee stated having prepped the turkey earlier today. EHS advised the PIC that additional date marking training is necessary as staff should not be using the same insert containers/single service bags over multiple days and date marks must be maintained accurate.
CDI - Date marks corrected on the turkey insert container and the ziplock bag for spring mix was changed and correctly date marked.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 6 large white bulk storage bins in the back kitchen area to not be labeled as to their contents. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved “household use only” tabletop mini fryer in use in the back kitchen area. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 the gaskets of the cookline refrigerated drawers and the gaskets of the 1 door RIF at the back cookline to have accumulations of food debris/black grime. REPEAT.
- Observed the interior base of the 1 door RIF at the back cookline to have accumulations of food debris. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed condiment bottles of crema, dry goods and other food items used for employee “family meals” to be stored in the front counter refrigerated drawers, the WIC, and amongst dry goods for commercial use on the dry goods storage rack. Items also observed to not be labeled as employee items.
CDI - PIC moved all family meals items to designated employee storage areas and labeled the items as employee use only. Condiment bottle voluntarily discarded. |
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