| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towel dispenser not properly functioning.
CDI - Paper towel was placed at hand sink.
Item has been out of compliance 3 consecutive inspections, Facility shall be placed on a Risk Control Plan. EHS will provide paperwork for facility to fill out.
Paper towels should be placed at each hand sink.
10 day verification visit required.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed remnants of lettuce inside hand sink, a bucket was observed being stored in the opposite hand sink.
CDI - Items were removed from both sinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed AGM temp salads after wiping debris from thermometer probe with bare hands and did not sanitize the probe before use.
CDI - Salads were voluntarily discarded.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed 2 pans with food debris on the food contact surface.
CDI - Items were moved to the 3 compartment sink to be properly washed, rinsed and sanitized.
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
Observed rotisserie chicken (5+) and fried chicken tenders (3+) below 135F in HH.
CDI - Items voluntarily discarded.
EHS clarified that the items were not being held on TPHC and were going to be cooled down and placed in Cold Holding after being removed from Hot holding.
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
|
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 Cobb salads, chicken Caesar salads, and ham sliders held above 41F inside the grab and go case.
CDI - Items were voluntarily discarded.
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 is not been labeled, or if the label is incorrect. -P
Observed turkey chub (3/11) and 4 packages of sliced turkey (3/9) held beyond the discard date.
CDI - items were voluntarily 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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed QUAT sanitizer at the 3 compartment sink significantly exceeding 500+ PPM.
Water was added to dilute to 300 PPM. Facility will dilute sanitizer until maintenance company can send technician.
3 day verification. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of pans stacked while wet and not allowed to air-dry.
CDI - Pans were separated. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee water bottle stored inside the WIC above food for consumers. |