| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
REPEAT.
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no V&D cleanup procedures onsite.
CDI- EHS provided form. (-1) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed front hand sink not able to exceed 95F. EHS verified hot water is operational at other sinks in facility.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels in women’s restroom hand sink or at the other 3 kitchen handsinks.
CDI- Paper towels brought to all hand sinks. (-0) |
|
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.
Observed many dishes stored as clean with remaining date mark stickers.
CDI- Dishes returned to warewashing for re-cleaning, rinsing, sanitizing. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed third consecutive inspection with several TCS items (shredded cheese, ground sausage) in maketop and lowboy above 41F.
CDI- PIC voluntarily disposes of items. Make top TCS foods being labeled for TPHC going forward, until maketop/lowboy can be repaired and able to sustain foods at 41F and below. If foods are not held in proper cold holding at the next inspection, a risk control plan or permit action may follow. EHS encourages PIC to reach out with any questions or concerns. (-3)
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)
Observed undated mayo and sliced lettuce in maketop and cold drawer.
CDI- PIC voluntarily disposes both items. (-0)
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 |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed quat sanitizer in squirt bottle above 400ppm.
CDI- PIC voluntarily disposes of chemical bottle. EHS advises staff to use test strips and ensure pre-mixed chemicals are delivered at the proper concentration, and modified as required to remain in compliance. (-1) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed olives and water bottles on floor in WIC.
CDI- PIC brings items off floor. (-1) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT.
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items.
Observed a pile of soiled wiping cloths on prep counter in front of store.
CDI- PIC removes cloths to back laundering storage area. (-1) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed unprotected single service bowls sitting with food contact sides facing up on dry storage rack.
CDI- Bowls inverted. (-0) |
|
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.
Observed right side of maketop and its lowboy not able to maintain 41F and below.
TCS foods not to be stored inside unit (unless on proper TPHC) until repairs are conducted.
Also observed leaking condenser inside WIC being caught with buckets. No contamination to food by entry of water was observed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed fifth consecutive inspection with severe accumulation of grease and seasoning residue on food contact surfaces of bakeware throughout facility. EHS also observed major accumulation of food debris on conveyor of pizza oven, and dust at side air filers. PIC states it is cleaned twice annually. Increased cleaning of conveyor oven and its attachments is recommended. (-1)
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 dark residues on shelves inside WIC. Observed rust, dust, and other debris on dry storage racks throughout facility. |