| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on food slicer stored under prep table. Per PIC, sliced was used early morning for today’s prep. CDI - Slicer removed to 3-compartment sink to be washed, rinsed and sanitized.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build up on ice chute inside of the ice machine. PIC advised that the equipment is thoroughly cleaned by maintenance once a month. Recommend higher cleaning frequency. -1.5-
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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 no date marking on chili stored in the walk-in cooler. CDI - Product voluntarily discarded by PIC. -0-
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. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT: 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed container of american cheese being held on TPHC without time labels. CDI - PIC added labels for when the products were pulled from refrigeration. Points scaled back due to improvement observed. -1.5-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 american cheese cooling covered inside of the walk-in cooler. CDI - Product vented and transferred to walk-in freezer to cool down towards < 41 F. -0-
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
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased fly on single service to-go lid stored faced upwards. CDI - Dead pest and lid removed by PIC. -0- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lemonade concentration stored on the floor of the walk in freezer and cases of soft drink syrup stored directly on floor at back dry storage room. -1- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service foodservice paper soup cups on shelving area next to office and single service to-go lids on shelving above hot holding area faced upwards. CDI - Foodservice equipment inverted. -0- |
|
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 brown biofilm build up along edges of ice machine door. Clean as needed. -0- |