| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
REPEAT.
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed open top employee beverage stored on rolls of paper towels at dry storage rack. EHS advises installation of rack for employee drinks.
CDI- Employee beverage moved. (-0.5) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee turn off faucet with bare hand after washing.
CDI- Employee rewashes hands. EHS advises staff to use paper towel to shut off faucet to avoid recontaminating hands. (-2) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels or hand drying device in women’s restroom.
CDI- PIC places paper towels in restroom. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many dishes stored as clean with visible food debris. Observed heavily grease-soiled metal press beside clean dishes.
CDI- All items returned to wash basin for W/R/S. (-1.5)
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed probe of thermometer with encrusted grease and food debris.
CDI- Thermometer cleaned and sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomato, shredded lettuce, and mayo between 55F-61F inside back prep counter cold wells. Also observed shredded lettuce and sliced tomatoes in cold drawers above 41. Cold drawers not able to sufficiently hold TCS foods.
CDI- EHS confirmed when foods in cold well were last 41F and PIC labels for 4 hour TPHC. TCS foods in cold drawer voluntarily disposed of. See comment. (-3) |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
TEN DAY VR.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several items without date marks at different locations- bottled dressings in fliptop 2 and WIC, pans of shredded lettuce on bottom rack of deli case, tomatoes cooling inside WIC. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed quat sanitizer in squirt bottle over 300ppm.
CDI- PIC dilutes to proper concentration. (-1) |
|
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 many boxes of food and single service articles on floor near warewashing, in addition to onions and pickles on floor in WIC. (-1) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed unprotected single service wrappers for cookings inside untreated wooden bowl on prep top without lid.
EHS advises staff to relocate articles and remove wooden container not cleanable or suitable for food contact from food prep area. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed cold drawers with ambient temperature of 50F, not able to store TCS foods in cold holding. Repair at earliest opportunity. Do not store TCS foods inside until repaired unless on proper TPHC. Item not marked as repeat due to different equipment cited in poor repair than last inspection.
CDI- TCS foods above 41F inside voluntarily disposed of. (-0) |
|
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 orange build up around ice chute at beverage dispensers. Clean at earliest opportunity. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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.
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 walls, floors, ceilings, and various attachments unclean and in disrepair throughout facility. Stains, yellowing, and food debris on floors and ceilings throughout. Dark residue on walls and food debris in corners throughout, including inside WIC, were observed. Increase in cleaning strongly advised. (-1) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT.
6-303.11 Provide required lighting intensity.
Observed maximum of 40 lux/3.7 foot candles inside WIC. Increase lighting to 108 lux/10 foot candles minimum. (-0.5) |