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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed various containers of spices and seasonings left out overnight uncovered and unprotected from contamination.
CDI - All items voluntarily discarded.
0 pts. |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a multitude of food items baring dates older than the 7 day allotment, incorrect dates, or no dates at all throughout kitchen during inspection.
CDI - PIC able to verify some of the prep/cook dates. All other items voluntarily discarded.
1.5 pts.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed live roach in kitchen during inspection. More frequent or thorough pest control necessary.
1 pt. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed heavily soiled piece of cardboard in main kitchen area during inspection. Removal necessary to preclude pest harborage. Observed multiple pieces of unsealed wood being used as non-food contact surfaces throughout entire kitchen during inspection. Replacement with approved material or sealing necessary. Observed heavily damaged cutting board being stored as clean during inspection. Repair or replacement necessary.
Repeat. 0.5 pts. |
|
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 doors of prep units and bottom of RIF soiled with food debris. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |
|
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 debris on floors all throughout kitchen during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity.
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 lighting intensity in WIC below 10 foot candles during inspection. 10 foot candles required. Observed employee belongings being stored in conjunction with customer service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items.
Repeat. 1 pt. |
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