| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed dishwasher washing and rinsing but not sanitizing dishes properly rather they were spraying food containers with pure bleach spray. -CDI- EHS coached PIC on proper w/r/s processes and dishes were put back into w/r/s processes.
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 curry chicken in HH cabinet at 78F PIC stated that it was placed into the cabinet after cooling down an hour prior. -CDI- PIC placed into the oven to properly heat back up to 165F before being placed back into HH Cabinet.
-Points not escalated due to noticeable improvements since last inspection-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken in WIC at 44F and cooked curry goat in Stand up RIC at 43F. All other foods in WIC and in Standup RIC were 41F or below. -CDI- Raw chicken was cooled down using venting large containers and utilizing freezer space. Cooked curry goat was from the day prior and was voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed Cooked vegetable sauce and cooked RTE chicken in WIC with no date marking present. -CDI- PIC was able to date mark both containers with proper prep dates.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed spray bottle of bleach with a concentration of over 400PPM. -CDI- Bleach was diluted to proper concentrations using water.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Bottle of bleach had no label present. -CDI- Bleach bottle was labeled. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer present in the facility. Facility must be able to provide thin probe thermometer. -10 DAY VR- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed only the PIC of the facility wearing a head covering. ALL Food Employees must wear head covering. |
|
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 tearing gaskets on the HH cabinet behind the 3-comp sink. Replace or repair gaskets as needed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of debris on the sides and surfaces of grill and oven, as well as shelving under prep surfaces and above 3-comp sink. Increase cleaning thoroughness and frequency. |