|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed lids in the sanitize basin of the 3-compartment sink actively sanitizing in 0PPM QUAT sanitizer solution. Observed sanitizer at sandwich line reading at 0PPM QUAT. Observed Spray bottle of QUAT reading at 0PPM QUAT. EHS and PIC observed that QUAT dispenser at the 3-compartment sink was dispensing at 0PPM QUAT. -CDI- PIC switched out QUAT reservoir bottle beneath the 3-comp sink, and replaced one of the dispenser feed line attachments, sanitizer was then dispensing at approximately 300PPM. All sanitizers throughout the facility were replaced and lids were placed into new properly reading sanitizer.
Ensure the use of test strips to confirm QUAT sanitizer is at proper concentrations.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 several foods on the sandwich prep line reading above 41F (See Temp. Log) PIC stated that the foods were placed into Cold Holding approximately 1 hour and 45 mins prior. EHS notes that several of the foods above 41F were above fill lines in plastic/metal containers and the foods had no lids. Ambient Temperature for the sandwich prep line was 38F-40F depending on the location within the sandwich prep line. -CDI- PIC placed all foods above 41F into the WIF to rapidly cool. PIC then swapped all foods that were already cold in the Lowboy unit and WIC to the sandwich prep line.
Ensure that TCS foods are maintained at 41F or below.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed lidded tuna and provolone cheese cooling in the lowboy unit at a rate of 0F. EHS coached PIC on proper cooling methods such as venting containers and using equipment like the WIC to cool ambient prepped foods. -CDI- PIC vented the pans and moved the pans to the WIF. Food cooled to proper temperatures by the end of the inspection.
Ensure proper cooling methods are used.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled oil bottle along the sandwich prep line. Ensure that all working food containers are labeled to identify contents. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no head covering on after just preparing food at the start of the inspection. -CDI- PIC placed visor on upon EHS arrival. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register). Ensure that these are properly repaired. |
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