| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available in male restroom. CDI - Paper towels provided. -0- |
|
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 deli meat slicer and vegetable chopper with signficant food debris stored under and on prep counter. According to PIC, the equipment had not been used for today’s prepping. Also observed several utensils with food debris stored as clean at utensil shelving unit. CDI - All equipment and utensils transferred to the dish pit to be W/R/S.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on catch plate inside of the ice machine. CDI - Equipment cleaned by PIC during inspection. -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. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chili hot holding in well at 112 F. According to PIC, chili had been placed to hot holding under 10 minutes prior to inspection. CDI - PIC reheated chili above 165 F.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
1.50
|
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 various TCS applicable foods such as: Cooked pork, hashbrowns, sliced turkey and ham, all held past 7 day requirement in the facility. CDI - EHS and PIC had discussion about FIFO and date marking system. All items voluntarily discarded by PIC. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed butane cans stored above boxes containing potato chips on shelving unit in back room. CDI - PIC removed to prevent cross contamination. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cracked plastic sneeze guard used to cover hot dog rollers. PIC states that a replacement has been ordered. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 reach-in unit gaskets with accumulation of food debris and non-food contact surfaces inside of prep top in need of cleaning. -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 food debris build-up on floor under prep unit. Keep and maintain clean.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional hot cabinet and speed rack stored in back of facility. Remove from premises. -0.5- |