| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer during inspection. Facility temporarily moved to single use plates and silver wear until maintenance could arrive. CDI - Maintenance onsite during inspection. Sanitizer line had a large air bubble that needed to be worked out. Machine is now dispensing sanitizer between 50 and 100ppm chlorine.
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 |
|
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 Observed queso in steamwell at 1:05pm at 125F. Employee stated they had placed it in the steamwell at 10:30am to reheat for hot holding. Queso is made in house and needed to reach 165F by 12:30pm to be in compliance. CDI - Employee discarded queso. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of milk, cut lettuce, chili, caramelized onions, cooked mushrooms, and other various TCS food items in various refrigeration units not labeled with the date of opening or preparation. CDI - Employees labeled all food items that they were able to verify the date of opening or preparation of, and discarded all other food items.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked shrimp in WIC made on 10/20 during inspection. CDI - Employee discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fruit fly presence on yellow onions in dry storage area. PIC discarded onions to help mitigate pest harborage. More frequent pest control may be needed. Repeat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 boxes of food being stored on the floor of WIF during inspection. CDI - Employee moved to appropriate location. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods while not donning proper hair restraint. Ensure employees properly restrict hair while preparing food.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing foods while wearing rings. Ensure employees remove jewelry while handing customer food. 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 on exterior of prep units and RIC in main kitchen, shelves in RIC, and hood vents during inspection. More frequent or thorough cleaning needed. Repeat. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed plumbing under three compartment sink leaking onto the floor during inspection. Three compartment sink and both prep sink drain stoppers broken and unable to retain water during inspection. PIC stated dishwasher has been manually plugging three compartment sink with towels to fill. Maintenance en route during inspection, repair needed. Repeat. Previous violation corrected. |
|
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 sauce spilled on floor in main kitchen area during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on a cutting board in the prep area during inspection. CDI - phone was moved. |