| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean in ware-washing area to be sticky and soiled with dust or food residue. -1.5
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shelled eggs in non-functional cooler at 67F. CDI- PIC immediately discards of eggs and all other items stored in cooler. -1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at prep line at 55F. PIC confirms the tomatoes are not on TPHC. CDI- PIC immediately discards tomatoes. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed leaking bottle of toaster cleaner stored near food prep. CDI- PIC removes bottle to locked chemical storage and sanitizes area exposed to spill. -1.0 |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
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 single-service French fry containers stored in cabinet which was littered with food debris and visibly contacting the napkins. -.5 |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed small reach-in cooler non-functional with a puddle of water, and food debris inside. Do not use until repaired and sanitized. Repeat. No escalation of points taken due to the greater risk being addressed with points under cold holding. -0. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.11(E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed soda machine nozzles with visible build up and shake machine wand soiled with food. Repeat. -.5 |
|
55
|
0.50
|
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 need for cleaning throughout the facility. Corners and areas surrounding equipment at the cook line, in particular, are especially soiled with dirt and food debris. -.5 |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup sitting on cold holding equipment near the service line. -.5 |