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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
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 3 handwashing sinks, no paper towels at both handsinks in kitchen and no paper towels in employee bathroom. PIC stated there has been issues with supply chain, receiving incorrect paper towels that do not fit in dispenser. EHS emphasized importance of having paper towels stocked and available at all handsinks for handwashing. CDI -PIC provided paper towels. REPEAT. |
|
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 significant buildup on food contact surface (spike). EHS discussed cleaning frequency with PIC, ensure multiuse utensils like a can opener are washed/rinsed/sanitized at least every 4 hours during use. CDI- can opener removed from prep table, run through 3 comp sink for cleaning.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several products without date labels at pizza prep line, including chicken, steak, sausage, beef, boneless wings, bone in wings. PIC stated that employees have not been consistently labeling products after prep and placing into cambros. CDI- dates placed on product, PIC able to identify date of prep/opening for each product. Ensure products at pizza prep line are properly date labeled, EHS will not allow backdating moving forward. REPEAT.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time that is 10 hours past (facility has variance for this, variance posted in facility during inspection) the point in time when the food is removed from temperature control. Pf. EHS observed no time stamp on pizza sauce sitting in room temperature air. PIC stated he was busy during rush this morning, forgot to place time label on product today. CDI- time stamp placed on product during inspection. |
|
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 a bottle of peroxide cleaner stored on top of pizza dough press, directly above and adjacent to food prep areas. CDI- chemical moved, EHS discussed chemical storage, avoiding storing near prep areas or on equipment to prevent contamination of food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple of boxes of mozzarella cheese stored on the floor in walk in cooler. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic containers that were wet stacked on dish shelving during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 gaskets on walk in cooler and on low boy reach in unit with black buildup, in need of cleaning. Observed shelving in walk in cooler in need of cleaning. Observed tops of pizza prep lids in need of cleaning. |
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