| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
4 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less that 20 sec. CDI PIC hand employee re-wash hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off sink without barrier. CDI PIC hand employee re-wash hands and use paper towel to turn sink off.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
| 15 |
0 |
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 Observed cooked bologna and sausage in WIF cooling on top of Raw beef burgers. CDI. PIC moved food items.
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 |
No |
No |
No |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quart sanitizer low 100ppm per manufacturer should read 150ppm to 400ppm. CDI..PIC used bleach sanitizer. Will call ecolab for more sanitizer. EHS will return in 3 days
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on nozzles of soda fountain.
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 |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 48F CDI. PIC moved cheese to WIC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 Observed cooked bologna, sausage patties that was prepped around 630 Items were put in WIF to cool down. Items in RIC were above 41F see temp chart. CDI.. PIC Placed in WIF to cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
| 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 squeeze bottles without labels. |
| 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 with watch on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints. |
| 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 bowl in flour. CDI.. PIC removed bowl |
| 47 |
1 |
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 WIF with large amounts of ice build up. PIC states that repairs have been called in. REPEAT |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
Yes |
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 a lot of black build behind nozzles of soda fountain. REPEAT |
| 51 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
Yes |
No |
5-205.15 Maintain a plumbing system in good repair. Observed urinal in men’s room taped up not for use.REPEAT |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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 need to be swept throughout facility walls need to be wiped down from splatter. REPEAT |
| 56 |
1 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. REPEAT
6-303.11 Provide required lighting intensity. Observed Light intensity of 1.2 foot candles in WIC REPEAT |