|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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 facility could not locate their employee health policy. CDI - Provided the employee health policy via email.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low boy cooler at the drive thru with an ambient air temp of 50F, temped cole slaw in the unit at 43F, cole slaw was prepped in the AM. CDI - allowed the PIC to cool the cole slaw down in the walk in freezer. PIC stated they will call for repair of the unit, unit currently hold beverages. Verification visit required to ensure compliance and the unit was repaired. Ensure daily temps are taken of all cold holding equipment to ensure they are maintaining 41F and below. Kept at half demerits since all other cooler are properly maintaining 41F and below. REPEAT
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed salad in the walk in cooler cooler covered in the walk in cooler. Allow cold air to move freely through the product to cool rapidly. CDI - PIC removed the covers and the salad cooled below 41F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the soap dispenser at the breading station not dispensing soap. CDI - PIC repaired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 dust, debris, and residue on secondary surfaces such as shelving throughout, front and handles of equipment and WICs. Clean with more frequency. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed grout low between floor tiles in front of the fryers and breading station. REPEAT
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 walls with splatter near hot holding fries and Bo rounds. Observed ice build up on floor of WIF. Repeat |
|