| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
No |
No |
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC and employee unable to properly discuss all aspects of an employee health policy. EHS will follow up with facility as required to ensure all staff are properly trained on employee health policy. VR required within 10 days.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
No |
No |
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- PIC was unable to provide written procedures for vomit and diarrhea clean up. A vr will occur within 10 days to ensure facility provides documentation.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
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 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed several employees wash hands and use bare hands to turn the faucet off this action recontaminates the hands. Observed an employee enter the kitchen from the back door. Change gloves without a hand wash in attempt to prep foods. CDI - Education was provided and EHS observed proper hand washing by the end of the inspection. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
No |
6-301.14 Post a handwash sign at each handsink. - Observed restroom hand sink without a hand wash sign. |
| 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- Observed raw fish stored above RTE pickles in the wic. CDI- PIC was bale to correct the storage order.
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 |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed veg slicer, large plastic containers, and metal containers stored clean according to PIC with food debris left on them. CDI- EHS instructed PIC to move all items to utensil sink to be properly washed prior to next use.
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 . |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed two large covered containers of pulled pork. One large container covered ground beef chili above 41F and said to have been cooled over night according to PIC. CDI- PIC voluntarily discarded the items.
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 . |
| 23 |
1.50 |
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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed flip top with several containers of slaw without a proper date marking. PIC stated items are dated in the walk in cooler. Observed 2 containers of pork and one of chili in wic without date marks CDI- PIC was able to properly date mark the items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
| 33 |
0 |
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 - Observed large containers of pork and ground beef chili covered and said to have cooled over night according to pic above 41F. CDI- PIC voluntarily discarded the items.
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 . |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed small flies throughout the facility. NOTE: Point deduction remains at half since last inspection did not mention small flies. |
| 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 TCS foods with watches and bracelets. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. - Observed wic and wif damaged on floors and walls. Observed ice build up in freezer. Observed water leaking from wic equipment fans. Observed rusted shelving throughout the facility. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
No |
4-301.12 Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - Facility has a 2 comp sink with approval that states record keeping must occur. Facility does not have records. A VR will occur within 10 days to ensure sop is being followed. |
| 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.-REPEAT- Observed all equipment in need of cleaning due to food debris, grease residue and dirt debris build up. Including cold holding equipment , hot holding equipment , cooking equipment and hood system. |
| 53 |
0 |
Toilet facilities: properly constructed, supplied & cleaned |
No |
No |
No |
No |
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered trash can in female restroom. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lid absent from outside dumpster. |
| 55 |
0.50 |
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. REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed floors, walls and ceilings throughout the facility in need of cleaning due to food debris, grease residue, and dirt debris. Observed floors and ceilings throughout the facility in need of repair due to exposed material and missing grout respectively. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Install filters. - Observed fryers stored under hood system without filters. |