|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in the 3-Comp sink being dispensed at 0PPM. PIC and EHS attempted adjusted the 3-comp sanitizer dispenser, however dispenser was still reading at 0PPM. PIC and EHS read the manufacturers instructions to achieve proper food contact sanitize concentrations. PIC established that 1.5 Oz of sanitizer in 5.5 gallons of water was the ratio to achieve 300 PPM for manual chemical mixing. EHS and PIC tested the sanitize solution and it was 300PPM.
Facility has called a service request for the chemical tree and will manually mix sanitizer using concentrations and test prior to usage until repaired.
EHS will make a return visit tomorrow to ensure fixed.
3-DAY VR.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed several foods well above the fill line in containers in the prep top, food was recorded at 43F. PIC stated that the food was placed into the prep unit approximately 20 minutes prior to the EHS arrival. -CDI- Food was moved into the WIC to cool down. Food cooled by the end of the inspection.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 shaker spice and 2 squirt bottles unlabeled in the facility. Ensure that all working containers of food are properly labeled.
-REPEAT- |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of Oreos/oreo ice cream on the floor of the WIF. Ensure that all food is kept atleast 6 inches off of the floor. -CDI- Oreo box lifted off of the floor.
REPEAT |
|
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.
Observed food debris and residue present on Non-food contact surfaces throughout the facility such as shelving, underneath shelving of prep tops, on speed racks, equipment and all over the baking area in the rear of the facility. Ensure that non-food contact surfaces are clean and maintained as clean. |
|
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 food debris and residue present upon the floor specifically under equipment throughout the facility. WIF floor with buildup of residue and debris. Walls throughout the facility in need of cleaning.
Ensure that floors, walls, and ceilings are cleaned and maintained as clean. |
|