| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF- Observed PIC and food employee wash hands at prep sink. -CDI- EHS educated PIC and food employee on where to wash and both rewashed hands and handwashing sink.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and turn off faucet without using a barrier, thus recontaminating hands. -CDI- EHS educated PIC and food employee on using a barrier to turn off faucet and both properly rewashed hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no hand soap in employee bathroom. -CDI- PIC replenished soap supply. -0- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed fish in display case with no lids. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee washing dishes at 3-compartment sink without using a sanitizing step. -CDI- EHS educated PIC on W/R/S procedure and showed PIC how to make sanitizer water. -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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed Cole slaw in display case and RIC with no dates. Observed hush puppies in RIC with no date. Observed portioned baked beans in freezer with no dates. Per PIC, Cole slaw was prepared two days ago, hush puppies and baked beans were prepared yesterday. -CDI- EHS educated PIC on date marking and PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed bathroom cleaner, degreaser, window cleaner and bleach with no labels. -CDI- PIC properly labeled these items. -1- |
|
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 gnats/fruit flies throughout. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed fish on ice with no display shields. -0- **NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS**
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor in freezer. |
|
44
|
0
|
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 multi-use utensils and pots and pans outside with no sealed enclosure.
**NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing to be resurfaced or replaced due to surface not being easily cleanable.
4-501.11 Maintain equipment in good repair. Observed broken door on outdoor freezer. Observed back door leading into kitchen with a missing door handle. Observed rust on back door leading into kitchen. Observed gaskets in need of replacement at walk-in freezer, reach-in freezers and reach-in under display case. Observed leak/condensation under display case.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non-food grade plastic containers.
**NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0- |
|
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 rusted shelving in RIC and RI freezer.
**NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles throughout kitchen, food prep and bathroom areas. Observed holes in walls in employee and customer bathrooms. Observed gaps/FRP not fully sealed near stand up freezer where FRP is installed. Observed gap/hole in wall in storage area near freezer. Observed gaps in door frames in need of caulking/resealing. Observed gaps between wall and metal paneling on cook line.
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 non-absorbent ceiling tiles throughout kitchen, food prep, and bathroom areas. Observed exposed wood planks in kitchen area.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple non functioning items throughout facility not necessary to facility operation and maintenance.
**NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail food in RIC. -CDI- PIC removed. -0-
6-303.11 Provide required lighting intensity. Observed less than 50 foot candles at fryer/grill cook line area.
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed excess smoke while fryers were in use.
**NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** |