|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee carrying trashcan in one hand while using other hand to clean work station with wiping cloth. Employee then returned trash can to designated area and began rearranging clean utensils and containers of ready to eat food on prep table. CDI - Employee was stopped and asked to wash hands. Employee washed hands using correct handwashing procedures. PIC corrected employee through education and demonstration. -2 points- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and tomato sauce in steam well hot holding at temperatures between 123F and 124F. CDI - PIC reheated meatballs and tomato sauce to 180F and 176F on stove top. -0 points-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical sanitizer stored in dining room. CDI - PIC labeled spray bottle with name of contents. -0 points- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle of oil on prep table and unlabeled bin of flour in dry storage area. -0 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 open bag of flour, bag of onions, and boxes of canned goods stored on floor in dry storage area. -0 points- |
|
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 build up of dust and food debris on vents of pizza oven, on vents behind pizza dough reach in, and on inner surfaces of cold holding equipment. Observed old date marking stickers on the non-food contact surfaces of multiple metal pans stored as clean and in walk in cooler. -0.5 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed missing coving behind cold holding equipment near rear door, behind dry storage racks, and in can wash area. Repair/replace coving to provide a wall to floor joint. -0.5 points- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and personal electronics stored above packaged ready to eat foods on dry storage rack. Designate an area for the storage of employee possessions away from food, equipment, and utensils.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on top of packaged ready to eat food in dry storage area. -0.5 points- |
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