|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed twist top bottled drink stored on prep top and near hot well. CDI- PIC moved item away from food prep area and equipment. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. - REPEAT- Observed hand sink near ice cream not reach 100F.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed back hand sink with soiled cloths inside. CDI- PIC removed the cloths. |
|
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 REPEAT- 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 cut lettuce, cut tomatoes, sliced queso, green salsa, and red salsa in the prep unit without dates. PIC stated all items were dated in walk in cooler from a previous day. CDI- PIC was able to properly date mark the items. NOTE: An improvement has been noted from last inspection. Items were properly dated from a larger batch just no transfer of date. No permit action or RCP needed. However, If the violation occurs again permit action and/or a RCP may be issued/encouraged.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bucket of bleach in use without a label. CDI- PIC labeled bucket. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed several dead insects throughout the back kitchen area near back door and restroom. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT- Observed several wet cloths on prep tops throughout the facility in between use not in sanitizer. |
|
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. -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. -REPEAT- |
|
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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