| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
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. PIC stated this wall was recently renovated, old dispenser was taken off and has not been put back on. EHS found that paper towels were on nearby coffee machine. CDI- paper towels provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food debris buildup on blade, in need of cleaning. Observed black buildup on can opener spike, in need of cleaning. EHS discussed cleaning procedure for multiuse utensils/equipment with PIC. Ensure equipment is stored as clean. CDI- can opener removed, slicer broken down 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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning. EHS showed PIC area needing cleaning. REPEAT. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patty in metal container on flat top that was not turned on, holding around 85F, see temp chart. PIC stated they usually cook a few at time, will throw away after a few hours if not used. EHS emphasized importance of hot holding product at 135F or above, or cold holding at 41F or below, avoid keeping product in temperature danger zone. CDI- sausage voluntarily discarded 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of raw bacon (PIC stated it was half way cooked) on top of oven, holding at room temp, see temp chart. EHS explained that when bacon is fully cooked and crispy- water activity is low enough to render food non TCS, when product is raw or half way cooked- needs to be stored at 41F or below. Observed cheeses holding above 41F in prep unit, see temp chart. This was due to metal pan being placed on top of fill line, not able to hold temp in this area. CDI- products moved to refrigeration, had only been out of temp for about 1 hour according to PIC. REPEAT. Note: points de-escalated to half, EHS found vast majority of cold holding at 41F or below, facility is showing improvement from previous inspections.
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 . |
|
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 bag of bagels on the floor during inspection, PIC stated these are “yesterdays bagels”, were about to be taken to trash to discard. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes and plates/bowls stored upright, accumulating dust/debris when stored in this fashion. |
|
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. Observed handsink needing to be recaulked at splash guards, near wall. Observed main white cutting board on prep unit with deep grooves and scoring, in need of resurfacing or replacing. REPEAT. |
|
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 minor floor cleaning needed between equipment, on floors at cook line. |