|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 at the dishwasher area handwash sink.
CDI - PIC refilled paper towels dispenser. |
|
16
|
3
|
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 numerous plastic lids, insert containers, and sauce containers to be stored as clean on the clean dish racks in the dishwashing area with old date marks. PIC informed that should there be issues with the dishes on the next inspection an RCP will be introduced as today’s inspection is the 3rd consecutive report with this violation marked out. REPEAT.
CDI - All contaminated dishes placed at the dishwasher area to be W/R/S.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of sliced cheddar, sliced pepper jack, sliced Swiss, and sliced American cheese to be at temperatures of 45F in the refrigerated drawers across from the flattop grill. These were the only items observed out of temperature in the unit and PIC stated that they are typically in and out of the drawers for about an hour before opening when they are setting up the cookline. Improvements from last time as units are all observed functional and in proper working order, points to remain at half. REPEAT.
CDI - Moved to WIC to rapidly cool down.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the employee at the grill station to be wearing multiple bracelets. |
|
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 food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed build ups of food debris, grease, and grime on cookline equipment including, but not limited to: bases of refrigerated drawers, hot holding drawers, microwaves, refrigerators gaskets, and the bun toaster. Considerable improvements have been made since the previous inspection but continued cleaning required. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the walls behind the dishwasher and dishwashing area to have food splatter grime. Considerable improvements have been made since the previous inspection but continued cleaning required. REPEAT.
- Observed the floor to the WIC to have an accumulation of food debris/packaging. REPEAT. |
|