|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with food build up and debris. CDI - PIC moved to 3 comp sink for w/r/s. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items cold holding above 41F in LB, RIC, PU, ice bath, and counter. See temp chart above. EHS observed biscuit LB ambient temperature 50F. CDI - PIC voluntarily discarded all items cold holding about 41F. PIC put in maintenance request for biscuit low boy for repair. EHS will arrive back on site within three days to verify.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting through out clean dishes. CDI - PIC moved to 3 comp for w/r/s. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed biscuit lowboy, grill drawers, fryer two and five, oven number one, and biscuit/sandwich hot holding for front of house unable to work. PIC added maintenance request. If establishment is permitted with pieces of equipment, equipment must be maintained and working. Repair/replace. |
|
49
|
1
|
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 55 food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fryer station, steam wells, cook station, PU, and LB with build up of food debris. Increase cleaning frequency. |
|
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 floors underneath equipment, shelving and 3 compartment sink with heavy buildup of food debris and trash. Increase cleaning frequency. |
|