|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) metal pan of turkey sausage stored behind pan of pork sausage in grill drawer.
CDI: PIC corrected storage order, following correct internal temps of raw proteins. EHS provided storage order charts to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) (one at grill line, one at biscuit prep area) in use wiping cloths at prep areas outside of sanitizer bins. CDI - EHS rotated wiping cloths to properly concentrated sanitizer buckets at prep areas. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) handle of rubber spatula contacting food surface in grits. CDI - EHS removed handle from food surface without making bare hand contact.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) scoop held in heated well at cook line at a temperature of 121F. CDI - PIC removed scoop from well and placed on clean dry plate, to be used and rotated every four hours. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers near dry storage area on shelf. Separate and allow to air dry. REPEAT -1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed ice accumulation on floor of walk in freezer. Observed one (1) hot well used to keep utensils in water at 135F or higher as non functioning. REPEAT.
Note: No escalation in point deduction; previously cited equipment in need of repair (hot cabinets, WIC condensers, etc.) have seemingly been addressed. |
|
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 food soil accumulation (grease, egg shells, etc.) at non food contact surfaces adjacent to grill area. Observed grease and soils build up on equipment (fryers, flattop grill front, etc.) Clean grill shelves and equipment faces as needed to prevent soil accumulation. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin in the female restroom used by employees. Provide as needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 and walls behind kitchen equipment at cook line (fryers, cold holding equipment, stovetops) with visible of debris and residue. Observed minor dust at prep area ceiling tiles. Clean areas as required to prevent soil accumulation. |
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