| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no standard process of verifying employees are trained on the Employee Health Policy prior to starting work.
EHS attaches form here (https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese) for employees to review and sign. A return visit will be made to verify signed documents within 10 days. (-1) |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
EHS observed strong tobacco odor in back of kitchen. PIC states that staff have smoked indoors during break. EHS discussed with staff there is no smoking permitted in the building. (-0.5) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw meat and seafood behind RTE foods in fliptop and above RTE foods in large RIC across from fliptop.
CDI- EHS explains proper storage order. PIC rearranges items so they are in compliance. (-1.5)
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed meat slicer with raw chicken on blade and outer components.
CDI- PIC takes apart, cleans, and sanitizes slicer. EHS reminds staff slicer should be cleansed and sanitized after each use. (-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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw beef, chicken, and fish in second fliptop above 60F. Staff states items were left out while fliptop was cleaned.
CDI- PIC voluntarily disposes of items. EHS advises staff to place TCS foods in alternate cold holding equipment while their primary storage is being serviced. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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
Observed chicken cooling in WIC without date mark.
CDI- PIC dates chicken. (-0)
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed quail eggs floating in ice water at fliptop.
CDI- PIC removes quail eggs from water. EHS explains why TCS foods should not be stored in undrained water or ice. (-0)
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed packages of food on ground in WIF.
CDI- PIC rearranges items off of floor. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
10 DAY VR.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed used wiping cloth on prep counter, which staff states are cleaned only with soap.
EHS explains proper storage and sanitization of wiping cloths. In lieu of sanitizer buckets for storage, wiping cloths must be sanitized after each use. A return visit will be made within 10 days to verify proper storage and sanitizing of wiping cloths. (-0.5)
Link to sanitizer buckets here: https://nelsonjameson.com/kleen-pail-pro-kpp196rd-137498.html?srsltid=AfmBOoop5O_rzSyM3o3Br_KnAAj58D5RyTJMRnO-XgusVm3MmfjNLTtPWRk&gQT=1 |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed prep sink with debris from produce inside basin which staff states is cleaned only with soap.
CDI- EHS explains proper prep sink sanitization to staff. PIC cleans and sanitizes basins with bleach. (-0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leak at back hand sink and water being caught in container inside basin. Repair at earliest opportunity.
EHS notes there are an adequate number of hand sinks still available for use. (-0) |