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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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed front hand sink near ice cream without soap. CDI- PIC provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed front hand sink near ice cream without paper towels. CDI- PIC provided paper towels.
6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at front hand sink near ice cream.
5-202.12 Provide at least 100F water at handsinks. -Observed hand sink water at front near ice cream at 78F. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- EHS observed a few utensils stored clean according to PIC with food residue left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned for next use.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed two large pot containers of beef dated for 6/29. Observed cooked rice, cooked beef, cooked pork, cut lettuce, sliced tomatoes, ham and hot dogs without a date. CDI- PIC voluntarily discarded expired food. PIC was able to date mark items that had been prepared within the past two days.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet cloths on prep tops throughout the facility. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -REPEAT- Observed shelving throughout the walk in and utensil storage starting to rust.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards in need of replacement due to deep cuts and grooves. |
|
49
|
0.50
|
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. -REPEAT- Observed shelving throughout the kitchen and walk in, in need of cleaning due to dirt and food debris. NOTE: Point deduction remains the same since violation is low risk and static. However if the violation is noted again during the next inspection point deduction will increase. |
|
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. -REPEAT- Observed wall damage, baseboard damage and absent molding on doors throughout the kitchen. Observed wall near walk in damage, repair as needed. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -REPEAT- Observed back prep area ceiling tiles made of absorbent material. |
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