| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee preparing burgers(from raw) at grill station. EHS observed employee grab patties with gloved hand to place on grill. Employee then removed gloves and donned new ones without a hand wash. EHS intervened and provided education. CDI - Food employee re-washed hands. REPEAT. (4) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw chicken being stored over raw shrimp in make in reach in compartment. CDI - PIC rearranged storage order. No contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chemical dish machine not dispensing chemicals during wash cycle. EHS ran unit three times and observed 0ppm after each wash. EHS has instructed PIC to contact technician for repairs. Facility already utilizes single service items (cups, silverware, etc. ). EHS approved the use of trays since a liner is used as a barrier. EHS will return in 3 days to check on repairs. 3-day VR required.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few pans with sticker residue present on exterior of pans. EHS observed food residue present in robo coupe; PIC stated robo coupe is used for panko. EHS observed on stack of pans with residue present on interior surface of pan. CDI - PIC placed all items at three compartment sink to be washed, rinsed, and sanitized.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine accumulating black/pink residue throughout interior near ice chute. Increase cleaning frequency to avoid accumulation. PIC stated someone is scheduled to come clean the unit soon. REPEAT. (1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed two containers of cheese sauce in make unit reach in. EHS observed one container past 7 day holding and the other container missing date. Food employee stated they prepared the cheese sauce yesterday. EHS observed goat cheese in WIC held beyond 7 days. PIC stated this item has been discontinued. EHS observed missing date mark on open cream cheese in WIC. CDI- PIC voluntarily discarded items. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU 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. EHS observed container of seasoning and container of yeast without proper labels. EHS observed squeeze bottles on make line at grill station containing various liquids unlabeled. EHS stated all working containers of food shall be labeled. (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. EHS observed shelving in make unit reach ins beginning to corrode. Replace/resurface. REPEAT. (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. EHS observed build up of food debris and residue present in reach in unit at the front counter used for milkshakes. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. EHS observed grease trap door beginning to corrode and break. EHS observed AC vents beginning to corrode. Replace. REPEAT.
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 AC vents accumulating dust and residue. EHS observed black residue and debris by can wash and dish machine area. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee jacket on speed rack used to store bread. EHS observed employee clothing being stored on chemical rack. EHS advised to dedicate space for employee belongings. (0) |