|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS spoke with PIC in regards to employee training. PIC was very knowledgeable about food borne illnesses, however, PIC stated there was not training procedure in place for employee training. EHS stated this was an issue on last inspection. Since then, facility has gotten new management. EHS provided PIC with county employee health form and will return in 10 days to observe compliance. REPEAT. (1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer soiled with food residue. Food employee stated slicer has not been used since yesterday. CDI - PIC instructed food employee to break down unit to wash, rinse, and sanitize. (0)
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 three containers of pasta and a container of cooked chicken without proper date marking. PIC stated the pasta is taken from a container with a proper date and is not held beyond 24 hours. EHS stated items such as the cooked chicken shall be date marked if retained over 24 hours. PIC stated moving forward all items will have proper date. CDI - PIC dated items after verifying date from WIC. * EHS de-escalating points due to improvement. Last inspection all items on make line and flip tops were improperly dated. EHS observed only a few items without date marks but observed adequate date marking throughout kitchen. (1.5) REPEAT.
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
|
1
|
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 large container of flour unlabeled in kitchen. REPEAT. (1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. EHS observed linen cloths being stored in direct contact with lettuce to absorb moisture. CDI - PIC removed linen from lettuce. (0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink in back area with little to no water pressure available. PIC stated work order has been placed and plumber is scheduled to visit facility on Sunday. EHS will verify repairs when VR is conducted for employee health. PIC stated updates will be sent to EHS to ensure repairs are made. Faciltiy only has one other hand sink in the front of faciltiy. (0) |
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