| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell eggs with gloved hands and then handle bread without washing hands and changing gloves. - CDI - Education provided. Bread voluntarily discarded. Employee washed hands and changed gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Per PIC, dishes and equipment are not currently being sanitized due to sanitizer dispenser being broken. Observed quat sanitizer available in facility but dispenser at three compartment sink is inoperable. PIC was unaware that sanitizer can be hand mixed. PIC agreed to hand mix sanitizer using chlorine and water moving forward due to not wanting to repair dispenser. Observed chlorine available in facility. EHS did not observe active dishwashing during inspection. - CDI - PIC properly set up sanitizer in 3 compartment sink using chlorine and water.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 raw shell eggs stored on prep table being held on TPHC lacking label to indicate 4 hour hold period. - CDI - PIC labeled eggs with 4 hour holding period. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 various squeeze bottles of condiments lacking labels. - CDI - PIC labeled all squeeze bottles. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving in display case and cardboard used under frying equipment to catch grease. Remove aluminum foil and cardboard so that surfaces are smooth and easily cleanable. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. - Pf - No sanitizer test strips, for either chlorine or quat, observed in facility. PIC stated facility will be handmixing sanitizer solution with beach and water moving forward. - VR - Verification required within 10 days to ensure facility has obtained chlorine sanitizer test strips. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. - P - Observed hose spray nozzle from service sink stored directly in the three compartment sink so that no air gap exists. - CDI - PIC removed hose from three compartment sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 walls in need of cleaning under prep table near fryers. Clean and increase cleaning frequency to maintain clean. |