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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 |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels inside the towel dispenser at two out of the three hands sinks upon arrival. -CDI- PIC provided paper towel for the hand sink. REPEAT
6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed within the pizza station hand soap dispenser without hand soap.-CDI-PIC added new hand soap containers. |
|
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 clean utensils and cooking pans in clean storage area with food residue and debris. -CDI-PIC relocated items in 3-comp sink ; w/r/s.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed Quat sanitizer at 3-comp sink (while food employee was actively sanitizing) at 100 ppm; needs to be per manufacturer label at a range of 200-400 ppm.-CDI-PIC was able to fix the connection between sanitizer bag and dispenser tube ; Quat sanitizer at 300 ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 fruit flies through out deli market. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed in sushi and deli clean storage area metal pans and other cooking equipment wet stacked. -CDI-PIC relocated items to 3-comp sink; w/r/s. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go containers w/ out protective packaging soiled with food debris through out the market and stored in areas with high exposure to contamination ( ie. some stored next to trash can ). -CDI-PIC voluntarily discarded soiled containers. |
|
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 torn gasket in WIF, WIC, and sushi reach-in cooler. PIC placed a work order. Repeat |
|
49
|
0.50
|
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 interior and exterior surfaces of equipment including but not limited to the doors of WIC, WIF, reach -in cooler, hot box door, sliding doors, whole display cases, in sushi stations, sub station, chub station , pizza station and their perspective storage areas in need of more frequent cleaning. |
|
55
|
0.50
|
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 in WIC floor a collection of chicken bones with no meat under speed racks and other food debris and residue, in need of more frequent cleaning; Observed WIF floor soiled and in need of more frequent cleaning; observed walls and floors throughout the deli market ( under equipment/hard to reach areas and not so hard to reach areas) in need of more frequent cleaning. Observed 3-comp- sink caulking with black growth. |
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