| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed blue cheese crumbles, grilled onions and peppers temping at 44 F in the prep top since 10:00 am, per discussion with the PIC. Other TCS applicable foods were recorded at < 41 F. Ensure that TCS foods are at < 41 F before putting into cold holding units. CDI - Foods were transferred to the adjacent walk-in freezer and rapidly cooled down to 34 F after 20 minutes. Points kept at half demerits for improvement from previous inspection. -1.5-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed in use sanitizer spray bottle stored alongside sauces and hovering over shaker containing seasoning. No physical evidence of contamination observed. CDI - Sanitizer removed. -0- |
|
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 (1) squeeze bottle and some shakers at the cook line and pick up counter either unlabeled or label has faded. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket holding sanitizer solution of < 50 PPM quat. CDI - Sanitizer discarded and replaced with fresh solution measured at 200 PPM. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed inoperable sandwich prep unit. Unit is not in use. Per PIC, new unit is onsite and is waiting on its installation. EHS verified new unit stored in the facility. EHS also observed door to walk-in cooler unable to self close. Repair. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no method available to verify pass through dish machine’s high temperature sanitizing methods. Final rinse temperature verified to be in compliance during today’s inspection by EHS. PIC contacted Ecolab to deliver testing device. -0.5-
*Verification is required.* |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed rusted shelving in the walk-in cooler. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 floor panel in the walk-in cooler lifting and damaged FRP wall corner left of the kitchen hand sink. Repair. -1- |