|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed two (2) pieces of TCS food in WIC (watermelon wedge bin and cooked shrimp) actively cooling with no date marks. All other TCS foods were date marked properly. CDI - PIC confirmed that items were prepared on day of inspection and added date marks to items accordingly.
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 . |
|
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 approximately three (3) flies in dry area storage over course of inspection. Observed no cross contamination of food at time of inspection. Increase regular pest control visits and/or utilize approved mechanical pest control devices as needed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) metal pans and plastic containers on drying rack stacked together while still wet. CDI- EHS separated pans and containers to promote air drying and demonstrate appropriate clean dish drying to PIC. REPEAT |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (fry boxes) on microwave and one (1) stack of single service articles (styrofoam trays) at cubby above mini prep unit with exposed food contact surfaces. All other single service articles were stored under partitions, within plastic wrap, or inverted. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two (2) white cutting boards on small prep unit and in front of steam table with deep grooves with black burn marks. Resurface or replace. REPEAT |
|
49
|
0.50
|
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 outside of most of the equipment observed minor grease on outside of flipping prep top units and crumbs inside drawer utilized to hold bagged banh mi baguettes. Clean non food contact surfaces during routine cleaning procedures. REPEAT.
Note: No escalation in point deduction due to noted improvement; previously noted non food contacts, such as cooler interiors, oven and stove exteriors, and rolling carts, were considerably cleaner than previous inspection. |
|
55
|
0
|
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 minor accumulation of dust and soils on wall above 3 compartment sink, ceiling tiles above prep sink and grill area walls, specifically behind ANSUL fixture. EHS observed cleaning of floors at time of visit; clean walls and ceilings at regular intervals as required. |
|