| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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 EHP. -CDI- EHS provided PIC with updated EHP. -1-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided PIC with handout in Spanish and emailed a copy. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
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 food employees handling raw meat and then use label printers without washing hands. -CDI- EHS educated food employees on when to wash and food employee washed hands and label printer was properly cleaned. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee wipe gloved hands using cloth and then return to handle raw meat with same gloved hands. -CDI- EHS educated PIC on proper food contact surfaces and food was properly discarded and PIC changed gloves. -0-
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employees handling raw meat and then use label printer with same gloved hands. -CDI- EHS educated food employees on when to change gloves and food employees discarded gloves and label printer was properly cleaned. |
|
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 several boxes of raw chicken sitting out at ambient air at 48-49F. Per PIC, items had been delivered in the last hour and had not been put away yet. EHS asked PIC at what temperature items had been delivered and PIC was unsure. -CDI- PIC placed items in freezer to cool back down. -1.5-
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 . |
|
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 all meats being sliced/prepared today and placed into display cases to cool with protective covering. EHS not able to capture cooling rate due to items being sold while EHS was typing report. -CDI- EHS educated PIC on proper cooling methods and remaining items were placed in WIF to facilitate rapid cooling. -0-
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no food thermometer. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
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 flying pest. Recommended increase pest control frequency. -0- |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed trays for meat stored on prep table with visible food splash/debris. -CDI- Items with food splash were voluntarily discarded and items were relocated. **REPEAT** -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of recaulking/resealing. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 food splash on walls near 3-comp sink, especially behind/below sink in hard to reach areas. Observed food debris (juices) accumulating on floor of WIC and litter on floor in WIC. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |