| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
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. Deli slicer found with meat residue behind blade, and was stored
as clean. Food-contact surfaces shall be cleaned to sight and touch. CDI - Slicer sanitized during inspection. 0 pts.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili measured 110F and onions measured 83F. TCS foods must measure at least 135F in hot holding. Ensure staff reheat TCS foods to 165F or above within 2 hours from removing from cooler. CDI - PIC put pans on stove top and reheated them to above 165F.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Vegetable soup in walk-in cooler measured 48F. Cook could not explain why it was warm. TCS foods must be 41F or less in cold holding. CDI - Cook discarded soup. Different circumstances from last inspection so kept at half credit. REPEAT
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Boiled eggs in small sandwich cooler were prepared on 8-16. Some other TCS RTE foods were missing prep dates in sandwich cooler tops on line. CDI - PIC discarded boiled eggs and placed prep labels on containers that were missing them in sandwich coolers. 0 pts.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Medicine cup observed on deli slicer. Store medications separately. CDI - Cup removed and deli slicer cleaned // 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Wiping cloth bucket measured above 200 ppm. Ensure sanitizer buckets are 50-200 ppm chlorine. CDI - Solution emptied. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer at establishment. VR - Verification required within 10 days that establishment acquires thermometer. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed peeling potatoes straight out of original box. Ensure vegetables are washed thoroughly with water before cutting or peeling. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Heavy rust on bottom of ice machine. Shelves in walk-in cooler rusted. Water dripping from evaporator box in walk-in cooler. Repair/replace listed equipment. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 tile damage in bathroom. Repair or replace damaged tiles. 0 pts. |