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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked in dispensers during inspection. Employees stated that some employees are new, have not been stocking inside of dispenser because they do not know how to. CDI- paper towels provided, EHS emphasized importance of providing paper towels at each permitted handsink, can place paper towels on top of dispenser or in easily accessible location adjacent to handsink. REPEAT. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few items at hot bar holding below 135F. EHS temped all wings coming out of fryer, were at proper temperature. PIC and EHS believe drop in temperature of sauced wings is due to adding the room temperature sauces to wings, bringing them down in temperature. EHS confirmed that crispy wings with no sauces were at proper holding temps, sauced wings were not. CDI- wings reheated and placed back into hot holding. EHS discussed process for these wings and how to maintain holding temperature moving forward.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 2x cut deli chubs that have expired according to date label, bologna expired on July 12th and roast beef expired on July 13th. CDI- products voluntarily discarded during inspection.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with wrist jewelry on during inspection while preparing food. Specifically observed employee prepping baked goods with loose wrist jewelry . REPEAT. |
|
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 general cleaning needed inside of deli display case, between dividers at sliding doors, under vent grates and between prep table and knife holder where food debris is getting trapped. |
|
55
|
0
|
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 general cleaning needed on floors underneath 3 compartment sink, black buildup in this area. |
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