| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cheese processor components, can opener blade, several metal pans, and most small bowls that were stored as clean had visible food debris on them and needed additional cleaning. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be washed.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Ground beef heated on stove top and then placed in steam table. Ground beef checked and measured 129-145F. TCS foods must be reheated to at least 165F within 2 hours prior to hot holding. CDI - PIC placed ground beef on grill and reheated it to 170F. 0 pts. |
|
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 Spray bottle of bleach at ware washing area was not labeled. Label all working containers of toxic chemicals. CDI - PIC labeled bleach. 0 pts. |
|
39
|
0
|
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. Containers of soy sauce and salt stored on floor in dry storage area and 1 container of cilantro stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on the husks. Wash fruits and vegetables before use. Remove stickers from avocados during wash process. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Salsa stored in old Gatorade bottle. Do not re-use single-use or single-service articles. CDI - It was unclear if this bottle was from an employee or it was a clean bottle that the Gatorade was discarded from, so EHS instructed PIC to discard bottle of salsa. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Strainer was damaged and needed to be replaced. // 4-501.11 Maintain equipment in good repair. Shelves rusted in walk-in cooler. shelves chipping in salsa cooler. Salsa cooler lid is broken. Ice leak in walk-in freezer. Handle on chip warmer missing. Repair/replace listed equipment. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage along cook line, in walk-in cooler and in mop sink. Pass-through to wait area is damaged. Repair listed physical facilities. REPEAT |