 | | | |
| |
|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Establishment did not have written procedures for vomit & diarrheal clean up. PIC could only locate chart of supplies needed in case of a vomit or diarrheal event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS left State approved copy of written Vomit & Diarrheal Clean up Procedures with PIC. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) Employees (wait staff) seeing clearing dirty plates, bowls, and cups from customers and then proceeded to handle bundles of clean utensils and make customer drinks without washing hands. Food employees shall clean their hands and exposed portions of their arms after handling soiled equipment, dishes, or utensils and other points of contamination listed under 2-301.14 under NC Food Code. EHS stopped employees and educated them on when to wash hands. Employees washed hands but did not use the correct method of handwashing by turning off the faucet (nozzles) using the single use towels. Employees used washed hands to turn off the nozzles. Washed hands may be re-contaminated if used to handle the nozzles to turn off the faucet. Employees must wash hands using cleaning procedure listed in 2-301.12 of NC Food Code, then a single use towel, if no automatic hand drying device is present, to turn off the nozzles to prevent hands from being re-contaminated. Educated employees on proper handwashing methods. PIC has posted signs with pictures and written procedures by all handwashing sinks in establishment . |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Condiments at buffet are not labeled. PIC said one condiment was hot mustard, and the other was sweet & sour sauce. Sugar seen in "ground ginger" container. Salt, sesame seeds, house seasonings, and other dry goods and sauces seen in unlabeled bottles and containers today. All foods and food ingredients out of their original containers shall be accurately labeled. Do not reuse spice containers for storge of seasonings and dry goods. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Employees handling clean equipment and dishes today wearing bracelets. All employees handling clean equipment, utensils, linens, and opened single service shall not wear hand or wrist jewelry with the exception of a plain wedding band. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Knife seen stored in between prep table and lift top cooler. All in use utensils shall be stored on or in a clean, sanitized surface; in water at least 135 degrees F; in a dipper well; or in the food, handle up. PIC removed the knife and placed on dirty end of dishmachine to be washed and sanitized. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Bowls stored food contact surface up at buffet. Store all dishes, (bowls, plates, cups, pans, etc.) food contact surface down, inverted, to prevent contamination of food contact area. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Pepsi cooler is not approved to cold hold cooked, unpackaged TCS foods. All equipment shall be commercial, with the exception of toasters, mixers, microwaves, water heaters, and hoods.
4-501.11 Walk in freezer door in poor repair. Door is bent and ice is freezing around the door. All equipment shall be in good repair. Continue to replace shelving in walk in cooler that chipping.
4-101.11 Bulk ice machine (one used for cooling foods) has a hole in the back of the machine near the ice chute. Replace chipping cutting board (beside Pepsi cooler). All contact surfaces shall be in good repair |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean inside and in between fryers to remove accumulated grease and food debris build up. All non food contact surfaces shall be kept clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed floor cleaning under all equipment and shelving in walk in coolers and freezer. Floors, walls, and ceilings shall be kept clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Floor in walk in cooler #1 in poor repair (stainless steel is peeling up). Floors, wall, and ceilings shall be in good repair.
6-501.16 Drying Mops (C) Damp mops stored directly on the floor with brooms and other floor equipment. After use, mops shall be placed in a position that allows them to air dry without soiling walls, equipment, or supplies. Mops cannot completely dry if they are not hung to dry off the floor. |
|
| |
|