|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 a container of cooked brussels cold holding in deli fliptop 1 that was not date-marked. PIC stated that he cooked the brussels yesterday.
CDI: PIC had food employee create a date-label for the TCS food item.
Observed a six pan of tuna salad that was date-marked with a prep date of 2/18, and a six pan of potato salad that was date-marked with a prep date of 2/19, both cold holding in deli fliptop 2.
CDI: PIC voluntarily discarded both TCS food items and replaced with the new batches that had not passed it's 7-day limit.
Observed a metal pan of polenta that was date-marked with a prep-date of 2/18 and stored in the WIC.
CDI: PIC voluntarily discarded the polenta.
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee actively engaging in food prep without a hair restraint.
CDI: PIC provided a hat to the food employee and employee donned the hat to prevent contamination. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans, deli containers, and bread pans stacked wet and stored in the clean dish rack.
CDI: Pans were separated to allow proper air-drying.
REPEAT VIOLATION. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket in one of the lowboy coolers at the make line.
Repair gasket. |
|
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 a pool of standing water on the interior bottom of one of the lowboy coolers at the make line.
Increase cleaning frequency. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a small water leak at one of the handsinks inside the female restroom.
Repair. |
|
55
|
0
|
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 litter on the floors of the WIF at the start of the inspection.
Keep floors clean. |
|