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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed uncovered container of raw shrimp behind raw peppers and cooked sausage in top cook line cold drawer.
CDI- No contamination observed. Raw and RTE swap places, RTE foods lidded. (-3) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed salsa’s between 45-55F at expo prep top ice bath. EHS confirmed they were placed their this afternoon form WIC.
CDI- Salsas rapidly cooled in WIC and placed on TPHC. EHS discussed TPHC with PIC at length. (-0)
STEPS:
1. Fill out procedures and retain copy onsite.
English version- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Spanish version- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish
2. Ensure food begins at 41F or below.
3. Label items with discard time- 4 hours from removal of temp control.
4. At end of 4 hours, PIC must ensure discard. Do not cool and re-use remaining. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed side door into kitchen not able to fully close. EHS advised PIC to repair door and ensure it closes and seals. (-1)
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in back of kitchen. Increase pest abatement services frequency/efficacy. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed 3 severely dented cans with defects at seal and PIC states there is no plan to where to store unusable goods. EHS advises staff to designated an area and not accept cans that arrive with severe defects or defects compromising the seal.
CDI- Cans removed from usable supply. Education provided. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed unsealed wooden shelves in dry storage area which are heavily deteriorated, no longer smooth and cleanable. Replace or resurface shelving at earliest opportunity. (-1) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed severe accumulation of dark residue on loading/drainage racks for dishes to be placed into chemical dish machine. EHS advises they clean and sanitize racks today.
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed severely soiled water in use at wash basin of 3 comp sink.
CDI- Basin drained, sanitized, refilled. PIC advised to ensure basin are maintained clean and water is changed when the bottom of basin is no longer clearly visible. (-0.5) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAtT.
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 black buildup, food splatter, and general need for cleaning to walls, attachments, and behind equipment throughout kitchen. Increase cleaning frequency. (-0.5) |
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