|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: Food employee provided new sanitizer and primed- 100ppm. REPEAT VIOLATION.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. Observed sauce container stored as clean soiled with food waste and sticker. REPEAT VIOLATION. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being held below 135F on stove. CDI: Education provided and PIC voluntarily discarded product. |
|
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 various TCS foods being held above 41F in main make table. Observed egg make table and salad make table not in use. PIC stated service repair company visited 11/20/23 for final repairs until tables replaced- facility acquiring new units and replacement parts- new low boy, salad make table, and main sauté make table; replacement thermostat and lines for egg make table and standalone reach-in cooler. Facility still maintaining temperature logs for Risk Control Plan. EHS will make compliance visit once tables all replaced- PIC estimated 10 days for replacement. CDI: Facility utilizing TPHC until repaired/replaced. REPEAT VIOLATION. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed vegetable wash too strong. CDI: PIC contacted service company during inspection. |
|
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 egg make table, low boy, and main make table unable to maintain TCS foods at or below 41F. See violation #22 and temperature chart for details. Observed standing water in main make table. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards at all make table with moderate-heavy scoring. REPEAT VIOLTION. |