|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policies on site at the time of the inspection. PIC stated that they might have been thrown away since the facility has a new store manager and they have been cleaning the office out recently.
CDI - EHS provided paper copy of updated employee health policy at the time of the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of pre-portioned ranch cups, a container of pre-portioned coleslaw, and 3 bottles of milk in the drive thru lowboy refrigerator at temperatures of 49-51F. PIC stated that someone had accidentally adjusted the temperature higher than it should be. REPEAT.
CDI - PIC voluntarily discarded all ranch cups, coleslaw cups, and milks. PIC reset temperature setting for lowboy cooler so it can maintain 41F or lower.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the green beans and sausage gravy being held on time at the drive thru steamtable to not be labeled with a discard time.
- Observed the french fries and hash browns at the front counter being held on time and to not be labeled with discard times.
CDI - PIC time stamped all items with their discard times. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flying insects throughout the dry storage and chemical storage areas. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the handle to the left door of the biscuit area 2 door lowboy to be missing. |
|
49
|
0
|
Non-food contact surfaces clean |
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 the exterior and interior of the cookline/biscuit area lowboy refrigerators/freezers and the opentop refrigerator to have accumulations of food debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
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 a buildup of food debris/grime throughout the kitchen floors and ceiling. REPEAT. |
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