| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed numerous items being stored at hand sink located at server station. EHS observed sanitizer bucket and multiple employee drinks stored in front of handsink blocking access to sink. EHS advised to keep area clear of items and clutter so that the hand sink can be accessed at all times. CDI - PIC removed items. (0) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw beef stored over RTE foods in WIC (pasteurized eggs). EHS observed seared tuna (undercooked) stored above RTE foods such as cooked shrimp and chicken. CDI - PIC rearranged storage order, no contamination observed. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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. EHS observed a few pans with food residue present on interior surface of pans. EHS observed a scoop, and two mandolins with food debris present on food contact surface. CDI - PIC removed items and placed in dish to be wash, rinsed, and sanitized. REPEAT. (1.5)
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) EHS observed cooked chicken, shrimp, and brisket, on speed rack in WIC without proper dates. PIC stated shrimp was made today and just finished cooling. PIC stated chicken and brisket had been in WIC for a few days. CDI - PIC verified prep dates and was allowed to date items. EHS advised items may be required to be discarded during next inspection due to missing dates. REPEAT. (1.5)
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
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths on make line stored in sanitizer at 0ppm. CDI - PIC removed sanitizer buckets and created new buckets at 150 ppm(manufacturer suggested). (0) |
|
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. EHS observed make table in front of char grill with sliding door in disrepair. Door is hard to close and off track creating space in the door which can effect the ability for the unit to hold adequate temperature. Repair. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed exposed insulation and dry wall above can wash . EHS suggested provided a cover for this due to absorbency. (0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drinks stored above prep surfaces and co mingled with single service items in server station. EHS observed employee phone stored on single service boxes on make line. EHS advised to designate areas for employee belongings to avoid potential contamination. (0.5) |