|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Employee rinsing metal bowl in handsink. *CDI - PIC educated employee and had them rinse item off in 3 compartment sink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 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 Pork Chop stored directly above raw Cat fish and flounder in 2 Door Lowboy next to fryers. *CDI - PIC moved raw pork chops to lower shelf to correct storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Meat Sauce, Marinara Sauce, White Gravy and Sausage Patties below 135F in HH Steam Table, see temp chart for details. *CDI - PIC reheated items to 165F or higher, see temp chart for details.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 - Chicken Salad, Coleslaw, Boiled eggs, Containers of Sliced and Containers of Diced Ham and Turkey without date marking in Sandwich Flip Top Unit. PIC stated that items are date marked in WIC. EHS educated PIC on importance of date marking items when transferred to different units so that it tracks. *CDI - PIC properly date marked items in Sandwich flip top to match dates in WIC.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Sanitizer bucket without label to properly identify chemical product within. *CDI - PIC properly labeled item. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Two crawling pests in establishment (Not Roaches). PIC showed EHS email stating they are scheduled to be sprayed for pests by extermination company. PIC stated they are planning to be sprayed for pests every 2 weeks.
NOTE: This is a repeat violation for a separate reason points deducted will remain the same. |
|
55
|
0.50
|
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. *Observed - Tiles missing underneath dish machine and broken/missing tile on left corner baseboard leading towards back door. |
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