|
|
| 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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in employee bathroom. -CDI- PIC replenished soap supply. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pico de gallo, salsa picante and verde, sour cream, chorizo, pulled chicken, mozzarella cheese, and cheese and bean filling above 41F. Refer to temperature chart. Per PIC, these items had been in and out of cold holding units all morning to prepare orders. -CDI- PIC moved items to freezer to rapidly cool. **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed hot dogs, sausage, bologna, carnitas, house made tomatillo salsa and rice with no date. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked these items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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.- Observed no TPHC written procedures available. -CDI- EHS assisted PIC with filling out written procedures for TPHC. **REPEAT** -1.5-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed butter and flour without labels. Per PIC, items were labeled but labels fell off due to grease. -CDI- PIC labeled items. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water with 0ppm sanitizer concentration. -CDI- EHS educated PIC on storing wiping cloths in proper sanitizer concentration while stored in water and PIC stored in solution of 50 ppm chlorine. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed PIC use a cloth to dry wet dishes. -CDI- EHS educated PIC on air drying equipment and utensils and PIC moved item to dish pit to be W/R/S.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in clean pots. -CDI- EHS educated PIC on air drying equipment and utensils. -0- |
|