| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large amount of plastic pans with sticker residue present, dishes were stacked so that sticker residue was touching the food contact surfaces on the pans. EHS observed the following equipment with visble food debris present: salad spinner, CDI- PIC took items to dish area to be washed/rinsed/sanitized.
**REPEAT** -3-
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 . |
|
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
EHS observed the following items being held above 41F; cooked shrimp, falafel, hummus, chicken, cut tomatoes, and commercial boiled eggs. See temp chart.
CDI- PIC voluntarily discarded items.
-0-
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf.
EHS observed that nearly all items on the salad wall were not marked with the 4 hour time label. PIC stated that entire wall was flipped at 2pm and items were temp checked before being placed on TPHC. Employee who flipped the line was onsite and able to verify.
CDI- EHS allowed PIC to place other TPHC stickers on product. EHS advised that if this item is found out of compliance during next visit all product without a time stamp will be discarded. 10-day VR. EHS will be making a visit within the next 10 days to determine long term compliance
**REPEAT** -3-
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
EHS observed facility does not have written producers for colliding lettuce on TPHC. EHS will provide via. Email.
10-day VR
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed multiple stack of plastic and metal containers stored clean and stacked wet.
**REPEAT** -1- |
|
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.
EHS observed multiple service service items being stored outside the original protective packaging in the dry storage area.
-0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
EHS observed dish machine has a leak. EHS observed two drawer unit under front make line in disrepair.
Repair as soon as possible.
-0.5- **REPEAT**
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
EHS observed racks beginning to rust. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf
EHS obsevred facility actively washing dishes with bleach and soap in the wash basin.
CDI- PIC emptied out wash basin and refilled with soap and water only.
-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.
EHS observed buildup on ceiling tiles above back make line. Clean or replace.
-0- |