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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 |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of cut tomatoes stored in direct contact with pan of whole washed tomatoes in WIC 2. CDI - Tomato bins were moved to separate shelving to prevent improper food contact. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one (1) veggie dicer and one (1) slicer at clean dish racks stored as clean with food debris on blades. CDI - Cutting equipment was moved to the dish pit area to be washed, rinsed and sanitized. REPEAT.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up of soils in one internal chute of ice machine. CDI - PIC delegated cleaning of ice machine to employee, to be done at a later point. Maintain cleaning schedule such that ice machine internal components do not accumulate soils or discoloration.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed minimal cooling achieved in one (1) portion of TCS food (pan of red sauce) in WIC 1. All other items within WIC were observed at cold holding temperatures (raw chicken bags, cooked chicken on speed trays) or cooling at effective rates (pans of yellow sauce cooling from higher initial temperatures. PIC rotated sauce bin to freezer to prevent potential cooling failure.
Ambient temperature of unit was observed fluctuating from 39F to 44F while inside of unit. Elevated cold air unit produced temperatures of 40F to 41F. Door gauge was observed recording a temperature of 50F after time in unit, displaying 44F after approximately 10 minutes. A verification of unit capacity to cool will occur no later than 04/14/2024. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) container of feta cheese in prep top with spoon handle contacting food. CDI - PIC removed spoon to 3 compartment sink for corrective cleaning and replaced it with readily available clean utensil. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 four (4) single service articles (paper boxes, plastic to go boxes) at open prep top and server racks with exposed food contact surfaces. CDI - PIC and EHS inverted exposed single service articles. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed high temperature dish machine out of service. Per conversation with PIC, dish machine rinse cycle is not consistently achieving temperatures of 160F when checked with high temperature dish plate.
Facility has been utilizing 3 compartment sink procedures in the interim, and repair personnel are scheduled to assess machine within the week of inspection. |
|
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 approximately five (5) ceiling tiles in kitchen at 3 compartment sink with inset oils and staining. Clean/replace soiled floors, walls, and ceilings as needed. |
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