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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 |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food prepared yesterday left uncovered on speed rack. EHS advised once food has been cooled it shall be covered with lid or proper covering. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items on make line without proper date marking. PIC stated that typically items in make units have a date. EHS advised to date all required items during storage. EHS observed feta cheese and peppercorn cream sauce held beyond seven days. CDI - PIC allowed to date/re-date items in make unit, PIC verified date of preparation with food employees. Items that could not be verified were discarded. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). PIC voluntarily discarded feta cheese and peppercorn cream sauce due to being held beyond seven days. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket being stored on prep surface next to make tables. CDI - PIC moved sanitizer bucket to underneath table elevated off the ground.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. EHS observed sanitizer for wet wiping cloths with visible debris present in sanitizer. CDI - PIC changed sanitizer bucket with new sanitizer free of debris. (0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for ice cream stored in standing water at room temperature. CDI - PIC removed utensils to be wash, rinsed, and sanitized before being stored or used. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. EHS observed hand sink at server station in disrepair. EHS observed blast chiller in disrepair. Observed RI #6 in disrepair. Repair. (0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with nozzle under pressure attached to faucet of can wash by downstairs dish room. EHS observed back flow device installed for faucet but did not observe additional backflow required for hose attached under pressure. CDI - PIC removed hose from faucet and will obtain proper backflow device before reattaching. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. EHS observed numerous ceiling tiles through areas where food preparation occurred that are not approved. EHS observed ceiling tiles with open pores present creating a surface that isn’t smooth or easily cleanable. Replace.
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 a few AC vents accumulating dust. EHS observed both can washed accumulating food debris and residue along the wall around can wash.
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. EHS observed areas in kitchen where insulation is exposed. EHS observed a few tiles with cracks present at the entrance of banquet kitchen. Repair. REPEAT. (1) |
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