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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 |
|
|---|
|
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. Observed in clean storage area by the 3-comp sink clean soiled knives , scoopers, oven metal chicken skewers, and in the sub station area observed multiple soiled can openers being stored in a clean storage basket. -CDI-PIC placed all items in 3-comp sink; were w/r/s.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in sub station shredded lettuce , sliced turkey and sliced tomatoes w/ temperatures above 41F ( see temp chart). Per PIC food associates had ran out of those items and had to get the produce items straight from produce area, w/r/s, shred/slice the items, which were then placed straight into the prep line ( the same was done with the sliced turkey) ;did not have time to cool food items. Food items still w/ in 4hr cooling parameters. -CDI-Placed in WIF for rapid cooling; brought down to proper temp.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P-Observed two sanitizer bottles being stored on top of prep table in different areas of the deli department. -CDI-PIC placed sanitizer bottles in chemical storage area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
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 under prep table some not in use plastic-to go containers being stored straight on top of soiled shelves with food debris and residue; some to-go containers were soiled with food debris and residue as well. -CDI-PIC voluntarily discarded food items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 chubs display case( interior and exterior ) in need of more frequent cleaning needed. Observed soiled shelves under prep-table by the entrance with food debris and residue; in need of more frequent cleaning. Repeat |
|
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 soiled walls through out the facility in hard to reach places and not, in need of more frequent cleaning.
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.Observed floor baseboards throughout facility coming off the wall and some highly deteriorated in which the wall is fully exposed. Observed broken tiles by the oven and along the island wall. |
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