| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed containers with food in walk in refrigerators with much build up on it, as well as with rust on it. These must be discarded, and all rusty utensils must be discarded and replaced with cleanable food contact surfaces. Any questions about approvals food contact surfaces can be made either by calling me at (704) 621-2502, or emailing me with questions at Lynn.lathan@mecklenburgcountync.gov. These utensils must be replaced not later than
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed cream product in walk-in cooler dated 7-15-26 with no date on it. This item was taken and dated with the proper date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 powdered sugar in open bowl with no label naming product. Once items are removed from original container with a name, they must be labeled with the product name. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee who was cooking food not wearing a hair restraint and not wearing a beard net. These must be worn when handling, preparing, and cooking food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed a few wet nested pans on shelves for re-use. Make sure that all utensils are completely air dried before they are stacked. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed large quantity of rusted shelves in refrigeration. These must be either professionally epoxy-dipped or replaced. Painting and spray painting is NOT allowed. Cutting boards that are scarred must be removed from the facility and replaced with smooth cutting boards that can be easily cleaned.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Do not re-use cardboard containers - they are not washable! Go through all dry storage areas and refrigerators and freezers and discard/recycle all cardboard from opened containers and replace with food-grade lexan or stainless steel which can be immersed in sink and properly cleaned. Do not use clothing containers or any containers not specifically labeled for use with food. |
|
49
|
1
|
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 food and other debris inside of refrigeration and freezers. Much buildup on shelves, gaskets, and walls of refrigeration. These need to be cleaned much more frequently so that build up does not occur. Repeat violation. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets stained, hand sinks that need to be cleaned. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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.
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 walls in bathrooms damaged, floors damaged, vent covers in back of kitchen and in dining area not clean. These items must be cleaned regularly and repaired so that they can be cleaned. Paint walls with a light-colored washable paint that is easily cleanable. |