| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1x handsink stocked with hand sanitizer instead of soap. CDI- soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink to begin inspection. CDI- paper towels provided. |
|
16
|
1.50
|
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 can opener spike with buildup, in need of cleaning. EHS discussed cleaning frequency of multiuse utensils like can opener. CDI- can opener cleaned 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: 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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washed at 3 compartment sink during inspection, quat sanitizer was around 50ppm. PIC believes this is due to recent switch in using tablets, still trying to figure out proper tablet to water ratio. CDI- sanitizer remade to proper concentration, dishes rewashed.
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 |
|
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 cooked chicken inside of grill drawers holding above 41F, see temperature chart. EHS found a few products holding above 41F in salad bar area, see temperature chart. EHS found that chicken had just been cooked about an hour ago and placed directly into unit, causing product to be above 41F. EHS found that salad bar unit ambient temperature was around 37-38F, EHS and PIC believe that facility needs to use deeper metal pans to hold temperature. CDI- chicken moved to walk in cooler and spread thin among sheet trays, salad bar products discarded after 2:30pm.
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
|
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 1x pan of rice marked 5/1, had exceeded date limit. PIC stated this was from last weeks menu. Observed pan of chicken cooked today marked 5/19, incorrect date label. CDI- rice discarded, chicken label changed to 5/18.
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 |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of degreaser stored on shelving, directly above clean dishes. CDI- chemicals moved, EHS discussed proper chemical storage. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic cambro with hot grits (above 135F) beginning to cool in walk in cooler, portioned into a large, deep volume plastic cambro with lid tightly secured. CDI- EHS discussed cooling methods, grits moved to sheet tray and portioned thin to allow for proper cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0 ppm sanitizer in sanitizer buckets, PIC stated they just recently ran out of sanitizer from bottle/dispenser, have used tablets in interim time.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor near service line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed service line cold holding unit unable to hold temperature, facility is icing down unit and maintaining TCS foods at 41F or below. PIC stated they have looked into replacing/repairing unit, will determine if unit will be repaired or if new one will be purchased. |