| 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 EHS observed that a new hire at the facility had not undergone employee health training. Food employee stated that they have been working for approximately two weeks and has yet to complete the provided online training from the facility, sign any employee health agreement or any other verifiable training for employee health. CDI- EHS provided education to PIC on the importance of training employees before they handle food.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
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 Observed employee wash their hands for 5 seconds. EHS notified PIC. CDI- PIC had employee rewash their hands for at least 20 seconds.
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 |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the 3-compartment sink. CDI- PIC replaced towels at hand sink. **REPEAT** |
|
16
|
3
|
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. Observed multiple stacks of metal and plastic pans with food debris inside the pans and a sticky residue outside the pans. Pans were stacked so sticky residue was touching the food contact surface of the containers. Observed a tomato slicer, stored as clean, with visible pieces of tomato stuck in the blades. CDI- PIC moved items to the 3-compartment sink to be washed, rinsed, and sanitized. **REPEAT** *Full Points*
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
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and shredded cheese holding above 41F on the line next to the fryers. PIC stated that the items had been out for prep. PIC placed items in standing reach-in cooler next to line to cool. EHS checked products 60 minutes later and they had risen in temperature, likely due to continued use. CDI- Items were placed on TPHC. PIC Kassidy stated that they have a work order inf or the unit because the door doesn’t latch properly and this could be why the items rose in temperature. **REPEAT**
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite during the inspection. CDI- PIC Kassidy was able to provide documents once onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no TPHC label for shredded lettuce and sliced tomatoes. EHS observed a date mark sticker from 05/18 with a discard of 05/19. PIC stated that the items should have had a new TPHC label put on when they went on the line, the original sticker is for use in the WIC. CDI- PIC voluntarily discarded the lettuce and tomatoes and put out fresh product at 41F and labeled with start and discard time. **REPEAT**
See comments section for additional notes. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two pans of tacos thawing on the back counter near the 3-compartment sink. PIC stated that the items were thawing. CDI- EHS provided education on proper thawing methods and items were moved to the WIC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects in the back dry storage area. Remove dead pests. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee prepping food while wearing a bracelet. **REPEAT** |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic pans and plastic lids stacked wet in clean dish storage. CDI_ PIC took items to dish pit to be washed, rinsed, and sanitized. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on the upright freezer door and the reach-in freezer door near fryers. **REPEAT** |
|
49
|
0
|
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. Heavy buildup of grease on surfaces around cooking equipment. Clean nonfood contact surfaces more frequently. Observed food debris and rusting on shelves holding clean dishes. Repair/replace as soon as possible. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a mattress and other debris in the dumpster area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and missing tiles in front of the fryer station. Observed low grout in front of fryers and in areas around the kitchen. Repair as soon as possible.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a heavy amount of food debris and grease build-up under equipment on the cook line, under frying equipment, and under shelves in the dry storage area. Increasing cleaning frequency is recommend. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a heavy amount of dust built up on ceiling tiles and air intake vents throughout the kitchen. Increased cleaning frequency is recommended. |