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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Front and back of house hand wash sinks did not have available hot water. Per PIC front of house sink is broken and is due to be repaired. Back of house sink had hot water valve turned off. Hot water (129F) was available at prep and 3 compartment sink. CDI - Valve was turned on and hot water was available. - 1 - |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
Observed employee wash pans and blender cup, then rinse. Items were put on shelf without a sanitizing step. CDI - EHS explained proper dish washing procedure. PIC set up three compartment sink and rewashed/rinsed/sanitized all items. Chlorine sanitizer was observed at 100ppm. - 1.5 -
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-
Observed fried chicken and crema in small prep top above 41F. Also, 4 bus tubs of raw chicken, sitting out, were above 41F. Per PIC, unit had been opened for awhile this morning, chicken had been thawing at room temperature since 11:30pm the previous night. CDI - Fried chicken and crema were discarded, raw chicken was voluntarily discarded and denatured at time of inspection. - 3 - REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed 4 bus tubs of raw chicken, sitting out, between 54F-69F. Per PIC chicken was placed out of freezer at 11:30pm to thaw. CDI - EHS explained thawing procedure that requires items to be thawed under refrigeration or under running water. Chicken was discarded and denatured.- 0.5 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 bag of flour behind cook’s line on floor. CDI - Flour bag was placed on shelf. |
|
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 gaskets on center and right side door of 3 door prep unit. Replace gaskets. - 0.5 - |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Front of house handwash sink would not drain. PIC stated it was not working and a plumber had been called. Repair. - 1 - |
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