| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken, raw beef, cooked spicy peppers, and cooked rice cold holding uncovered in WIC. CDI - PIC placed plastic covers on food containers. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a clear secondary spray bottle with bleach concentration below 10PPM located near mop sink. CDI - PIC was able to correct bleach concentration to approximately 150PPM.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding cooked wrap pepper/cheese blend below 135*F. CDI - PIC reheated food on stove to proper temperatures.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked green peppers below 135*F. CDI - PIC reheated food on stove to proper temperatures.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 a container of cooked tomatoes in WIC with expired date marking 7/13/-7/19. CDI - PIC voluntarily discard container of cooked tomatoes.
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 a container of cooked green and red salsa in to-go containers with expired date marking 7/16-7-22. CDI - PIC voluntarily discard containers of to-go salsa.
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 a stainless steel bowl of cooked green salsa in WIC date marked 7/16-7/22. CDI - PIC voluntarily discard bowl of green salsa.
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 |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary clear spray bottles stored near can-wash without identification. CDI - PIC was able to label both bottles "Degreaser"
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a secondary clear spray bottle under prep table with clear liquid without any identification. CDI - PIC was able to label bottle "Stainless Steel Cleaner" |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large amount raw pork being thawed in prep sink without running water. CDI - PIC was able to turn on cold running water to properly thawing raw pork. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed five different size food containers located in dry storage room without any identification. CDI - PIC labeled containers "Flour". |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep tops throughout establishment. CDI - PIC voluntarily discarded cloths. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in WIC and RIC.
4-502.11(A) Maintain utensils in good repair. Observed broken wood serving spoon stored clean and broken clear food container lid. CDI - PIC voluntarily discard items.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink loose and not fully sealed to wall. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed three a/c vents with built up rush throughout kitchen area. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 three employees eating personal food on prep table near grill area. CDI - PIC relocated personal food to employee break area and clean prep area. |