| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
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 food handler attempt to wash hands during inspection in the steps: apply soap, turn faucet on, wet hands, apply soap again, commence hand-wash. CDI - EHS intervened and educated food handler on proper handwashing procedure. Food handler re-washed hands using proper cleaning procedure.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler wash hands and touch faucet with bare hands. CDI - food handler re-washed hands and used barrier to turn off faucet.
-2- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed meat cutting equipment with visible debris. Observed shower curtain being used in WIC to separate whole goats from the rest of the cooler with visible debris. Also observed cutting boards stored as clean with discoloration.
10 day VR - EHS will return to ensure equipment, cutting boards and curtain is being properly cleaned.
-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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests.-Pf
Observed many roaches and flies throughout entire facility. Work with pest control company to increase pest control frequency and pest control efforts. The last pest control record provided by the PIC was 7/28/26.
A verification visit will occur within 10 days.
6-202.13 Properly locate mechanical insect control devices.
Observed mechanical insect control device directly above 3 compartment sink and 1 electric fly swatter being stored above hand washing sink. Move devices to prevent potential contamination from dead insects.
-2- |
|
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 bucket of raw chicken in meat WIC directly on floor.
3-305.14 Unpackaged food shall be protected from contamination during preparation.
Observed drain board of food preparation sink directly next to sanitizing compartment of 3 compartment sink with no physical barrier to separate. EHS suggests installing barrier to divide sinks.
-0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed meat cleaver being stored atop boxes in meat WIC. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 cutting boards being stored as clean atop table tops and atop sink. During inspection, observed crawling insects atop cutting boards. Cutting boards were moved to the utensil sink for cleaning. -0.5- |
|
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.
Observed 1 meat display case in disrepair. Food handler indicated it was not in use and that facility is waiting on parts to come in to repair. |
|
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.
Observed meat display coolers in need of more frequent cleaning due to buildup of food debris and accumulation |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed backflow prevention device (bell) on can wash to be in disrepair.
72 HR VR - EHS will return to ensure correct backflow prevention device is replaced and properly installed.
5-205.15 Maintain a plumbing system in good repair.
Observed piping under 3 compartment sink broken and located in the drain.
-1- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
Observed both female and male restrooms to be in need of more frequent cleaning. -0- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed 1 of the 2 dumpsters without drain plug in place.
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed hand wash sink with no waste bin.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed litter around both dumpsters. Increase frequency of cleaning of areas surrounding dumpsters. Also observed compactor (not in use for compacting) being used to store many crates and cardboards, allowing potential for pest harborage. Remove all unnecessary items.
-0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 paneling in facility to be coming off of wall, making walls not smooth and easily cleanable. Also observed cardboard boxes laid on floor of meat WIC. Fabric-like rugs were on the floor in front of each toilet in both restrooms. Remove all cardboard and rugs from flooring as they are absorbent and not smooth and easily cleanable. The floor in the meat market has many cracks and is very rough. Floors shall be smooth and easily cleanable.-0.5- |