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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 |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
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. 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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) trays of rotisserie chickens in prep area mini alto Shaam holding between 120F and 129F. CDI - PIC voluntarily disposed of out of temperature food items; alto Shaam was observed with loose and hanging gasket, preventing seal. PIC turned of alto Shaam, reheated chicken to above 165F in standing oven, and placed in other available hot holding. REPEAT.
Note: No escalation in point deduction. Fewer portions of TCS food were found failing to hot hold. Items were observed prior to 2 hours out of temperature and were reheated accordingly.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) plastic food containers at dish drying area stacked while wet. CDI - PIC rotated dishes to 3 compartment sink for washing, rinsing, and sanitizing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) stacks of single service articles (to go cups and cup lids) on top of ice machine, beneath actively dripping water filter. CDI - PIC voluntarily disposed of single service articles exposed to splash. |
|
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 actively dripping ice machine external filter with water being collected in pan. Observed mini alto Shaam with loose, hanging gasket, preventing proper hot holding. Repair and replace damaged equipment as needed to maintain TCS foods at proper temperatures and to prevent potential contamination. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for measuring high temp dish machine with dead battery at start of inspection. CDI - PIC retrieved replacement battery prior to the end of inspection.
Note: EHS and PIC observed variable final rinse temperatures at high temp dish machine, ranging from 165F to 176F. EHS observed final maximum temperature on plate thermometer of 160.7F; PIC thermometer registered final maximum temperature of 157.6F. EHS advises PIC verify functionality of both high temperature dish machine and max/min thermometer prior to utilizing high temp dish machine as means of sanitizing soiled dishes. |
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