| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No discharge from eyes, nose, and mouth |
No |
No
|
No |
2-401.12 Employees experiencing persistent sneezing, coughing, or runny nose may not work with exposed food, clean equipment, or clean utensils. Observed employees sneezing in food prep areas. Employee health policies were reviewed with PIC and proper exclusion is required. -0 points-
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employees preparing food, leave work area to work with in-use utensils, return to food preparation area, and don gloves without conducting a handwash. CDI - Employee was asked to wash hands before donning gloves.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee using personal phone at food prep line then return to food preparation. CDI - Employee was asked to wash hands. -2 points- |
|
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. Observed handwashing sink at prep line storing equipment and utensils. CDI - Items were removed. -0 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, tomatoes, cooked asparagus, cooked mushrooms, and peas in flip top units holding at temperatures between 42F - 66F. All items were placed in flip top cooler prior to inspection. Establishment uses TPHC for TCS sauces. PIC has been advised to place items on TPHC and to conduct frequent temperature checks. -1.5 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered plastic containers of sliced tomatoes, soup, and cheese sauce cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food. -0 points-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in establishment. Establishment was receiving delivery at time of inspection. Establishment has routine pest control. Control insects to prevent infestation. -0 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food in freezer exposed to dripping condenser fans. -0 points- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top units with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils and equipment stacked with pooling water. Store drying utensils and equipment in a manner that reduces pooling water and promotes air drying. -0 points- |