| 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 stated the employee health policy is only communicated verbally. PIC was unable to discuss all aspects of the employee health policy. PIC was only able to state vomit and diarrhea were symptoms that would keep an employee form coming to work. PIC was only able to state E. coli and salmonella would keep an employee from coming to work. PIC stated an employee can come back to work 48 hrs after calling out with no answer of last symptom. PIC was unable to discuss exposures with EHS. A vr will occur within 10 days to ensure all staff are educated on the health policy and facility implements a health policy for all employees.
For more information on employee health policy, 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 - Observed two employees wash hands for less than 10 secs. One employee used bare hands to turn the faucet off this action recontaminates the hands. CDI- Education was provided and EHS observed proper hand washing by the end of the inspection.
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 . |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed trash can and metal tables blocking the hand sink in the back. Observed two handsink without paper towels. Observed one employee filling a pitcher of water up in the hand sink. CDI- Education was provided and ehs observed items removed from hand sinks and paper towels provided. |
| 16 |
3 |
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 several knives, plastic containers, metal container, and can opener blade stored clean according to pic with food debris and grease residue left on them. Observed metal pans and plastic pans stored with sticker residue left on them and said to be clean. REPEAT- PIC moved all items to 3 comp sink.
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 |
0 |
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 a large container of cooked noodles for mac n cheese at 90-95F and said to have been cooling since 11AM. 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 . |
| 21 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed veg patties, beef patties and chicken stew below 135F. CDI- PIC voluntarily discarded the chicken stew and placed beef patties in the oven to quickly reheat to 165F.
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 . |
| 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- Observed heavy cream, sour cream, cut lettuce, fish, shredded cheese, and mac n cheese above 41F in a flip top and reach in cooler. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all TCS foods are at 41F and below. EHS observed reach in cooler functioning at 43F.
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 . |
| 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 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 ox tail, cut tomatoes, and cut lettuce without a date mark. PIC stated all items were prepared several days prior to inspection. CDI- PIC provided labels for the food.
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 |
1 |
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 - REPEAT- Observed a large pot of mac noodles not meet the first parameter cooling at ambient air. PIC stated the item had been cooling since 11AM and was observed to be 90-95F. Also observed rice and beans cooling at ambient air 120F. CDI- PIC voluntarily discarded noodles and placed the rice and beans in the walk in cooler since it had been less than 30 mins at ambient air.
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/ambient |
| 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 several in use containers of oil and salts without a label. |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several small flies throughout the facility. |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed employee preparing foods while wearing watches and bracelets. REPEAT |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
Yes |
Yes |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- EHS observed several cutting boards in need of replacement due to deep cuts and grooves.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed blue cutting board damaged with shavings coming off. CDI- PIC voluntarily discarded the item.
4-501.11 Maintain equipment in good repair. - Observed reach in cooler functioning at 44F. |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. - Observed faucet to 3 comp sink leaking while in use. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. - Observed wall damage near kitchen entry. Observed base boards detached and broken. Observed no floor wall coved baseboard throughout the kitchen. |