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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 |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bowl stored in basin of handsink near 3 comp sink, observed large bags of laundry hanging up directly in front of this handsink, restricting access. EHS discussed with employee, stated this sink isn’t used as often. EHS explained that all permitted handsinks must be accessible at all times for employee use, this handsink is needed for the dish pit area. CDI- objects moved, access cleared. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of country ham stored on speed rack with pre cooked Turkey bacon and directly above pre cooked chubs of turkey. Package of country ham has safe handling instructions on sealed package and on box from freezer, indicating that this product is raw. This product should be treated as a raw product since it has safe handling instructions and states to cook to a safe internal temp of 160F. CDI- country ham moved to bottom shelf, no longer contamination concern. REPEAT. Note: points left at half demerit value, facility displayed an overall understanding of storage order, facility was NOT aware that this is considered a raw product.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay set up with dishes submerged in solution that was over 400ppm quat sanitizer. Sanitizer bay had just been drained and filled from dispenser, likely that the dispenser is set too strong. PIC will call for dispenser to be serviced. CDI- sanitizer diluted during inspection to proper concentration, will dilute until dispenser is adjusted. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several individual colored cutting boards with deep grooves, worn, in need of resurfacing or replacement. EHS showed PIC cutting boards of concern.
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk cooler. Observed grill drawers unit leaking condensation onto the floor near cook line. PIC stated she was aware of issue, has been monitoring and using a drip basin. |
|
49
|
0
|
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 minor gasket cleaning needed on gaskets attached to prep unit across from cook line. REPEAT. Note: points deescalated, different area needing cleaning, most non food contact areas properly cleaned. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring near cook line that is no longer smooth and easily cleanable, in need of regrouting. EHS observed water pooling up at cook line (due to an equipment condensation leak), getting trapped between tiles. |
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