| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
4 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch nose and not remove gloves and wash hands before starting food prep.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw shell eggs and not wash hands before moving to RTE foods.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee remove AirPods from ears and then begin to prep tuna without a hand wash.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed multiple food prep employees remove gloves and being donning new gloves without a hand wash.
CDI-EHS stopped all employees, educated, and then all employees properly washed hands. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink near the right entry to the kitchen. Add a hand sign at this sink. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over RTE chicken and cut cabbage in WIC. Observed RTE crab cakes that were visibly contaminated by raw steak in grill drawer. CDI-PIC corrected storage order in WIC and grill drawer. PIC voluntarily discarded RTE crab cakes that were contaminated by raw steak.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large containers of uncovered bacon crumbles, nuts, and fried wonton strips. Cover foods that are not cooling.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pretzels stacked in reachin unit directly on wire rack that is not properly cleaned or sanitized. CDI-PIC removed pretzels. |
| 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: 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 Observed sanitizer at dishmachine and 3 comp sink at 0 ppm. Dishmachine was in use. CDI-PIC made repairs to dishmachine and changed sanitizer at 3 comp sink. Both sanitizers were brought to required ppm. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS foods in WIC and on line that were in cold holding above 41F. Reference temperature chart. Ambient air temperature ranged from 53-55F at end of inspection. PIC moved all TCS foods to alternative WIC and other cold holding units. VR required within 3 days to ensure main WIC is able to maintain TCS foods in cold holding at 41F or below. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing tuna in ROP on prep sink and in WIC. Observed completely thawed tuna in ROP in grill drawer. CDI-Employee removed fish from ROP.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing under running water at 84F. Shrimp was 72F. CDI-PIC removed the shrimp from the running water and moved shrimp to WIF to quickly cool. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
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 shakers containing various seasonings above prep units. Label all. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans stored on rack for use. CDI-PIC removed dented cans. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. Remove.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without a hair restraint. Ensure all employees use head coverings to prevent contamination. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
No |
No |
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer containers stored directly on the floor on the prep line. Move to an elevated surface. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee half tomatoes and place back in cardboard box. Tomatoes were not washed prior to cutting. EHS explained that all produce must be washed prior to any prep and once washed, the produce should not be placed back in the box from where it was received. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic ramekin down in seasoning that goes on RTE wings and a knife handle making direct contact with onions. CDI-PIC removed utensils that were making contact with foods.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed sauce bowls present from lunch that starts at 11am, in use during inspection after 4pm. CDI-PIC changed sauce bowls. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
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. Observed rusty wire shelving inside pizza reachin. Repair or replace. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
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. Observed food buildup surrounding chip station and on non-food contact surfaces of slicer that is used for deli meats and other foods. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored over prep units and on shelving with clean food containers. Move all employee items to a designated area. |