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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handling raw chicken, take gloves off, then don new gloves to prepare RTE foods with no hand wash in between tasks. EHS advised there should always be a hand wash when switching from RTE foods and raw foods. CDI - EHS instructed food employee to wash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed front of house walk in kitchen to don gloves to portion fries for a meal going to the dining room. EHS observed no hand wash prior to donning gloves. CDI - EHS stopped employee and required a hand wash before food employee could continue to work. (2) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thin probe thermometer with food residue and debris present on probe of thermometer. CDI - PIC removed thermometer to be wash, rinsed, sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior to ice machine accumulating black and pink residue around the chute. Increase cleaning frequency to avoid accumulation. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed no date marking present in make units. When asked, PIC stated that dates are followed from the WIC from original container. Facility only date marks what is inside the WIC. Everything outside of the WIC is traced back to items in WIC to verify dates. EHS advised to discontinue this procedure and plan a procedure for date marking that is in compliance with the code. CDI - PIC stated facility will date everything moving forward. EHS allowed to date everything in make unit since the dates in WIC were accurate and within 7 days. EHS advised that in the future food could be potentially discarded. REPEAT. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs |
|
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 PIC and food employee actively cooking without proper head covering. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed two stacks of dishes stored clean, stacked on top of each other with no way to drain excess water. EHS advised to stagger dishes until dry before stacking. (0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in make units beginning to corrode around the ends of shelving. Resurface/Replace. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board with deep grooves present on cutting surface. Resurface/Replace. (1) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 inside of milkshake reach soiled with food residue and debris. Observed large amount of water being pooled in bottoms of make unit. Inside of make unit was observed with food residue and debris present. REPEAT. (1) |
|
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. EHS observed multiple AC vents soiled with dust throughout kitchen. EHS observed mop sink accumulating black residue along the wall of sink. EHS observed black residue by dish machine as well. EHS observed food debris and residue on walls throughout kitchen area and WIC. PIC stated a large catering order went out prior to inspection.
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. Grease trap door to facility is beginning to corrode and break. Repair/Replace. REPEAT. (1) |
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