|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. - P. Observed empty towel dispenser at 1 hand washing sink. CDI - Towels supplied to area by PIC. -0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple small glass serving bowls stored as clean with food debris. CDI - Utensils transferred to 3-compartment sink to be washed, rinsed and sanitized.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed non-functional high temperature sanitizing dish machine. Maximum temperature observed after 6 attempts read at 153 degrees F. PIC advised that the equipment was not in use. Facility will utilize dish machine to wash, rinse and transfer utensils to 3-compartment sink for santizing. A verification visit will be made to ensure repairs to dish machine. -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed container of oatmeal hot holding between 115-120 degress F. CDI - Food voluntarily discarded by PIC. -0-
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. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Obserbed dead crawling insect on floor in dry goods storage room. -0- |
|
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 over +15 stacked boxes of foods stored directly on floor inside of the walk-in freezer and dry goods storage room. No foodservice distribution received today, according to PIC. -1- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle bin and compactor sliding doors left open. Keep doors closed after use. -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 black and dark grey build-up throughout the facility’s ceiling vent covers, wall above paper towel dispenser. -0- |
|