| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build-up/residue in the interior rim inside the ice machine. In need of more frequent cleaning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed sliced ham, provolone cheese, and chicken salad with temperatures above 41F in Flip-top #2 prep line located in front of stove( Check temp chart), as well as raw shelled eggs temping at ambient temperature of 55F, stored below the flip-top’s reach-in coolers. Observed cooked noodles made days prior in 2-door reach-in cooler temping at 48F. -CDI- PIC was educated and all food items were voluntarily discarded, except raw shelled eggs were rapidly cooled in Freezer.
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
|
1.50
|
Proper date marking & disposition |
No |
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 a variety of TCS foods in different cold holding units with out proper date mark prepared the day prior. -CDI- PIC was educated and all food items were correctly date marked.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed multiple Pizza’s w/out start/discard time stamps.-CDI-PIC was educated and food items were voluntarily discarded. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple in-use utensils being stored on a soiled surface of the flat-top where grease and food residue is placed, as well as in-use utensils in need more frequent cleaning. PIC expressed he would switch methods to storing in-use utensils in a metal pan filled with water kept on the flat top to maintain water temp. above 135F.-CDI-PIC relocated soiled in-use utensils to 3-comp sink; replaced with clean utensils. |
|
45
|
0.50
|
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.4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed in multiple areas of the establishment soiled single-use and single-service articles out of original packaging stored in open soiled cardboard boxes. Observed single-use/-service articles stored without fully being covered with plastic packaging in high yield dust areas and close to chemicals and soiled wiping clothes.-CDI-PIC was educated; soiled articles were voluntarily discarded and other articles were fully covered to the top and relocated to less dusty area by the cash register.
4-502.13 Single-use and single-service articles cannot be reused. Observed raw chicken breast being cooked in water in a single-use aluminum pan. Observed aluminum pan bottom area with black discoloration and PIC expressed that aluminum pan is reused for cooking.-CDI- PIC was educated and food article was voluntarily discarded. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 all cold holding units ( WIC,WIF, 2 door reach-in cooler, flip-top’s reach-in cooler, glass door drink cooler) soiled with moderate food build-up/ residue, in need of more frequent daily cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors,walls and ceilings throughout facility with food build-up/residue in need of more frequent daily cleaning. |