|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
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 verification method for ensuring staff is trained in the employee health agreement. EHS to attach county form and PIC to return signed copies by text or email within 10 days. No points taken due to staff being knowledgeable of symptoms/exclusion, and with poster resource hung on wall. (-0)
FORM HERE:
https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine exceeding 200ppm at chemical dish machine.
CDI- PIC places Eco-lab work order. 3 comp sink with sink and surface sanitizer to be used in meantime, and facility will serve on single service articles. (-3)
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many dishes stored as clean with food debris and grease residue.
CDI- Dishes begin soaking in 3 comp sink, and will be re-w/r/s. |
|
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)
Observed expired pico and macaroni in WIC, dated for 12/10. Also observed shredded lettuce in cold drawer without date mark.
CDI- PIC voluntarily disposes of all expired and undated items. (-1.5)
Note: EHS advises PIC to institute a standard date marking procedure and ensure staff abide by this process. Either mark ready to eat TCS foods with a prep and expiration date, or a prep date only. Do not label TCS foods with expiration date only, which does not state when the item was prepared, or when the 7 day usable window began. |
|
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 unlabeled squirt bottles of oil and containers of seasoning. EHS advises PIC to label containers with product name. (-0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed silverware stored as clean with handles facing down, so food contact portion of utensil will need to be touched to remove from rack. EHS spoke to PIC about storing silverware with food contact side facing down for drying and protection from contamination. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors very sticky throughout facility. Increased cleaning frequency advised. (-0) |
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