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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
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed food stored inside handsink. -CDI- PIC removed food.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by deli slicer. -CDI- Paper towels were supplied. |
|
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 visible food residue and debris among dishes (bowls, whisk, strainers). -CDI- PIC moved dishes to 3-compartment sink to be re-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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed all TCS foods in meat/cheese grab-and-go case above 41F (see temperature chart). -All foods were held in unit overnight (over 4 hours). -PIC voluntarily discarded all meat/cheese packages (swiss cheese, black forest ham, cheddar cheese, turkey breast, chicken breast). -Repair cooler. During inspection, PIC submitted work order for cooler repair. -3 day verification visit required-
-Observed turkey sub sandwich above 41F in retail grab-and-go case. All other TCS foods were properly cold holding at or below 41F. Turkey sub above 41F was observed stored towards front of retail case, while other TCS foods were stored at back, near cold air vents. -CDI- PIC stated turkey sub was stored in unit since yesterday. PIC voluntarily discarded the turkey sub above 41F. PIC stated all subs will be stored near back of unit, close to cold air vents in future. PIC will regularly check temperatures throughout unit to ensure proper cold 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 . |
|
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 bologna and chicken breast held past its 7-day shelf life (bologna 5/14, chicken breast 5/10). -CDI- PIC voluntarily discarded bologna and chicken breast.
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 . |
|
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 dark buildup on floors in walk-in freezer. Increase frequency of cleaning to prevent -Increase frequency of cleaning to prevent buildup. |
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