| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher load dirty dishes into dishwasher and then begin handling clean dishes. EHS informed PIC of observation. CDI-EHS provided education on when to wash and change gloves. Dishwasher removed gloves, washed hands, and donned new gloves before proceeding with duties.
2-301.15 Only wash hands in handwashing sink. -PF Observed one employee wash hands at 3 comp sink and another employee rinsed hands with dishsprayer. CDI-EHS educated PIC and employees on only washing hands in designated handsinks. |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee fill a drinking cup with water from handsink. CDI-EHS educated employees that only handwashing could occur at handwashing sinks.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink near beverage station.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed only one functioning employee designated handsink in entire establishment. Upon arrival, part of the pipe was removed and draining into a large bucket. During the inspection a plumber arrived, added a piece of pipe, but then the sink was unable to drain and cannot be used at this time.
CDI-Plumber repaired sink at end of inspection. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
No |
Yes |
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed romaine lettuce stored over washed produce and other RTE foods in WIC.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dishwasher handle dirty dishes with gloves, and continue to touching clean dishes without a glove change. CDI-EHS educated PIC and employee washed hands and changed gloves. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at dishmachine at 0ppm. CDI-EHS and employee primed lines and changed chemicals for machine and dishwasher sanitizer level read at 150 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stainless steel food storage containers with visible food debris stored as clean. CDI-All items were observable debris were moved to be W/R/S.
For more information, please visit: http://meck.co/FoodSafety 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 |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw shrimp, flounder, and atlantic cod in cold holding prep top at 44-45F. Fish cooler's ambient temperature was at 50F. Sliced tomatoes, feta cheese, and shredded cheddar cheese were in prep top at 42-43F. Observed shredded romaine at 55F from previous day stored in prep top unit stacked over gyro meat. CDI-All items except the shredded romaine were moved to WIC to quickly cool and employee stated fish would be placed in an ice bath for future cold holding during service. The shredded romaine was voluntarily discarded by employee and EHS explained that stacking in a prep top unit will not maintain necessary temperatures. |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
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 For more information, please visit: http://meck.co/FoodSafety 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 . Observed slaw prepared on previous day in individual portion cups without any date marks on individual containers or the larger container they were stored in. Observed no datemarks on mac and cheese and cactus chili that employee stated were from previous day. CDI-PIC stated she had prepared slaw previous day and added correct datemark. The mac and cheese and cactus chili will be discarded after today. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled squirt bottle in prep area. When asked, employee stated it was bleach water. CDI-Employee added label to bottle. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several large containers of lettuce mix that had been cut today in the cooling process stacked in deep, covered containers. Observed soups and diced tomatoes also covered while still in the cooling process. CDI- PIC moved all bins of lettuce so they could be uncovered during the cooling process and vented the soups and tomatoes. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
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 bins of what an employee stated was flour. Another employee pointed to single-service cups that were used for refilling salt and pepper that were also not labeled. CDI-Employees added labels to all working containers. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed employee with soiled clothing. EHS discussed dress standards with PIC explaining the need for clean outerwear. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes in a sanitizer bucket of 0ppm. CDI-PIC corrected sanitizer bucket concentration. |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large and small stainless steel food storage containers. CDI-Items were reordered to facilitate air drying. |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
No |
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed tall stacks of single-use cups stored at registers, exposed to splash and other contamination.
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-use coffee cups stored in closet of bathroom. Move items to avoid contamination. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed a broken ice cream machine and at least three coolers that were not functionally cooling, but being used for other storage, one of which only three legs and was wobbly. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
No |
No |
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 buildup along shelving used to air dry clean equipment. |