|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed a buildup of reside present on the external surface of the ice machine. Ensure that ice machine is cleaned more frequently and thoroughly. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed opened container of milk in lowboy cooler adjacent to ice cream area with no date marking present on it after being opened. Ensure that all RTE containers of food are date marked after opening. -CDI- PIC date marked milk to correspond to the date of when it was opened.
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
|
1
|
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 sanitizer bucket on prep surface above an open container of ice underneath it. Ensure that toxic materials such as sanitizer are stored to avoid potential contamination of food. -CDI- PIC moved sanitizer bucket so that it was no longer stored on surface above an open container of ice. |
|
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 several squirt bottles and spice shakers with no labeling present. Ensure that all working containers of food are labeled to make them easily identifiable. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several crates of dairy milk and non-dairy milk present on the floor of the WIC. Ensure that food is kept off of the floor and maintained 6 inches from the floor. Utilize shelving in WIC. |
|
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 buildup of residue, debris, and dust present on the gaskets of the lowboy adjacent to the ice cream area, on the speed racks present near the cake decorating area, and on the shelving on the WIC shelving. Increase cleaning thoroughness and frequency of non-food contact surfaces. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of debris on the floor underneath toaster, on the floor of the WIC and WIF, and on the FRP wall behind the prep top units. Ensure that cleaning frequency and thoroughness is increased. |
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