| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler touch soiled wiping cloth and resume handling RTE foods without washing hands.
CDI-Food handler washes hands and changes gloves before returning to food prep. (-2) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw shell eggs stored beside ground beef in cold drawer.
CDI-PIC segregates eggs and ground meat. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed large stacks of cutting boards and baking trays below back of house prep table soiled with spices and grease. Also observed container of lids stored as clean with grease and food debris. PIC takes lids to warewashing for re-cleaning. Remaining to be verified at 10 day VR.(-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
10 DAY VR. REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced cheese, deli ham, chorizo patty’s, and tubs of cream cheese between 43F-46F at fliptop unit.
CDI- PIC voluntarily disposes of all items. Fliptop should be monitored to ensure it is capable of holding foods at 41F and below. PIC is to store food elsewhere or utilize TPHC as needed. EHS explained TPHC to PIC, provides procedure template, and temporary written procedures for use immediately, if needed. (-3)
Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed blue crystalline like substance on plate beneath clean dish rack. PIC states it’s believed to be a pesticide but is not certain. No such substance in its packaging was observed onsite.
CDI- Unknown pesticide was voluntarily disposed of. EHS reminds PIC to use only approved pesticides, and they must be able to identity toxic substances in use at the facility. No pests or contamination to the food by the substance was observed. (-0) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed TCS dressings cooling inside plastic bottles in front lowboy. EHS advises PIC to cool foods in the WIC, not lowboys or flip-tops frequently opened to prepare customer orders.
CDI- PIC relocates dressings to WIC. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored inside metal cup with 118F water.
CDI- Utensils removed from water. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed many shelving units (clean dish rack, speed racks, back prep tables) with severe rusting and deterioration of metal or rubberized coating. Equipment which is no monger smooth and cleanable should be repaired or replaced at earliest opportunity. (-0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
REPEAT.
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 heavy black residue on milk dispenser machines at self-service utensil and coffee area. EHS directs PIC to clean machines during inspection. Machines should be cleaned at a frequency to preclude accumulated residue and debris. (-1) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed 4 metal storage racks at dumpster pad. Remove from premises or ensure they are picked up with routine waste removal at earliest opportunity. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 dust and various debris on floors, walls, corners, outside surfaces of cold holding equipment, ovens, and vent covers in facility. Deep clean of equipment and surfaces is needed throughout facility. (-1) |