| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee enter the kitchen from an unknown area and immediately don gloves and attempt to prepare orders without washing their hands first. REPEAT.
CDI - EHS informed PIC. Employee washed hands and put on a new pair of gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed the cookline handwash sink at 94F.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Handwash sinks throughout the facility are being used for other purposes as evidenced by large pieces of food in the sink basins/drains of each handwash sink.
CDI - PIC removed food debris and EHS informed staff that handwash sinks are for handwashing only and no other tasks can be done in them.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the kitchen cookline handwash sink and the paper towel dispenser at the front counter handwash sink to be broken.
CDI - Paper towels provided. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one dented can of peaches stored on the can rack amongst intact cans.
CDI - PIC voluntarily discarded. |
|
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 bulk containers of sugar, brown sugar, flour, and BBQ sauce to be stored on a lower prep shelf and dry storage shelf without a lid. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the majority of dishes stored as clean on the racks by the mop sink to be contaminated with sticker residue, food debris, and a layer of grease. REPEAT. 10 day VR is to be conducted to observed improvements in dishes stored as clean.
- Observed the food contact surfaces of the table mounted can opener to be covered in an accumulation of food debris/grime. REPEAT.
- Observed the ice deflector in the ice machine to have a buildup of black grime.
*Facility is to be placed on an RCP for food contact surfaces being clean as it has been a consistent issue for 3+ inspections in a row. Follow up visits will be conducted to observe compliance*
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 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed 3 bags of commercial mac & cheese being reheated in a pot with a small amount of water on the stovetop. Items were observed between 110-120F after over 3 hours of reheating according to the PIC.
CDI - Items voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a box of single portion sour cream tubes stored in the RIC at the kitchen entrance at a temperature of 47-50F. PIC was unsure how long they had been in the refrigerator. REPEAT.
CDI - PIC voluntarily discarded.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 - Observed one container of coleslaw in the cookline lowboy refrigerator and 2 large pans of cooked and cooled chicken tenders in the cookline RIC that were not provided with date marks. PIC stated the coleslaw and chicken tenders were prepared last night. REPEAT.
CDI - PIC date marked items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of various sauces and condiments stored throughout the cookline area to not be labeled as to their contents. |
|
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 a case of bottled ketchup stored directly on the floor in front of the dry storage racks. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the cookline chef not wearing a beard guard while preparing and cooking food. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a majority of the clean dishes stacked on the racks by the mop sink to be wet nested. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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 multiple cases of single service items to be stored directly on the floor of the kitchen. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. - Observed a large buildup of food debris and grease on the the food contact surfaces of all cookline equipment. REPEAT.
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 the exterior surfaces of the smokers, oven, hotbox, fryers, grill, out of use 1 door lowboy refrigerator, 2 door lowboy refrigerator, RIC, WIC doors, steamtable, wire storage racks, and lower shelves to prep tables at the cookline to be covered in a layer of grease, grime and food debris. Increased cleaning required. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpsters to be opened at the time of the inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed and accumulation of garbage and debris in the dumpster enclosure at the time of the inspection. |
|
55
|
1
|
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 the floors and walls throughout the facility to have an accumulation of grease/splatter, food debris, and food packaging. Increase in cleaning frequency required. REPEAT. |