| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
TEN DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Noted employee stating that standard training of new staff for food borne illness reporting. Employee can identify EHP poster, but states they were not specifically trained on such.
EHS provides EHP for all staff to sign here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
Return visit to me made for verification of employee signatures within ten days. PIC is encouraged to reach out with any questions. (-1) |
|
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 0PPM quat in 3 comp sink sanitize basin.
CDI- EHS notes that automatic dispenser is presently not functioning. Quat is drained and manual mixture of chlorine bleach is created at 100ppm.
EHS provides some chlorine test strips for employee use while awaiting quat dispenser repairs. If repairs are not conducted prior to running out of strips, PIC shall obtain their own test strips. EHS will ensure strips are present or repairs have been conducted at upcoming VR for EHP and Food Contact Surfaces.
TEN DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed many dishes stored as clean with date mark sticker remaining. Too many dishes fort adequate CDI. EHS advises use of rubbing alcohol or alcohol swabs to aid in removal of date mark sticker residue. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS dressings (ranch, chipotle ranch) in fliptop above 41F.
CDI- PIC voluntarily disposes of sauces and states they will be stored in RIC behind fliptop going forward. (-3)
**Cold holding violation at next inspection may lead to permit action or risk control plan, based on pattern of long term non-compliance with proper cold holding.** |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
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 cooling onions prepped today dated for yesterday and sliced tomatoes also prepped today dated for tomorrow.
CDI- EHS verifies both items are prepped today and cooling. Date mark labels corrected. (-1.5) |
|
39
|
1
|
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 two containers of lemonade on ground in WIC.
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed wet cardboard on ground on lower racks of equipment in multiple locations.
EHS advises PIC to use only non-absorbent, smooth, and cleanable materials as barrier on non-food contact surfaces. Cardboard should be removed by end of service today and not used going forward. (-1) |
|
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 wiping cloths in 0PPM quat inside sani-bucket.
CDI- Bucket refilled manually with bleach at 100ppm. (-0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed in use utensils in soiled water at cook line. PIC states they are cleaned every 4 hours.
CDI- Container replaced with new water. EHS advises cleaning whenever water becomes soiled with food debris, even if it’s been less than 4 hours. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed standing water inside lowboy at front of store which PIC states is broken and not used.
Bring unit into good repair at earliest opportunity. (-0.5) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed hand sink 1 not usable in back of store; extremely slow to drain, and cold water mixer side disabled, allowing only hot water, >140F to dispense. Front hand sink remains operational.
PIC states that repairs to hand sink 1 have been ongoing, and they will alert repair person of cold water mixer issue. (-0) |
|
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 Orkin resin pesticide on walls and non-food contact equipment in various parts of kitchen. Once resin has been exposed to air for 48 hours and turned form light amber to dark brown, substance is no longer active or providing pest abatement. Remove resin from walls when no longer effective for use. (-0) |