|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-603.14(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. EHS observed facility utilizing large containers for pizzas ordered sauce storage. When asked about cleaning procedure PIC stated they rinse and then sanitize in between use. PIC stated they no longer use a wash step because soap residue was often still present on containers after the rinse step. EHS advised facility that all food contact surfaces shall be washed, rinsed, and sanitized. (0) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. PIC stated facility utilizes time for pizzas ordered by the slice. Facility holds whole pizza on time for two hours once cooking has been completed. Facility had time form but now documented for holding pizza on time; only for garlic in oil and mayo based dressing. CDI - EHS provided facility with TPHC form for pizzas. (1.5)
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats flying through the dish area. Increase frequency of pest control to eliminate the presence of pests. (0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked on each other stored as clean. Allow pans to air dry before stacking for storage. REPEAT. (1) |
|
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 one white cutting board with deep gashes present on cutting surface. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall at mop sink in disrepair exposing inside of wall. (0). |
|