|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open container of employee drink on prep top table, along with an unopened can of soda. All employee drinks must be stored below and away from food, food prep surfaces, and utensils. Also found screw-top water bottle. All drink containers must have a lid and a straw, and cannot be screw-top drinks as these must be handled to open, and then hands must be washed. CDI by moving drinks. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese at 43F, sliced tomatoes at 44F, broccoli at 44-50F. These items must be stored at 41F or below. CDI by moving items to walk-in freezer to cool to below 41F. Also observed American cheese and sliced tomatoes filling pans above pan indentation, which is impacting their ability to maintain proper temperature. Re-train employees to not fill containers in prep coolers above the pan indentation.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in solution not at proper strength. If using quat, must be between 200-400ppm depending on product, observed minimal change in strip when dipped. Also observed that cloth had been used to clean surface, rather than having surface cleaned with cleaning cloth and detergent. Sanitizer is to be used on a cleaned surface, and sanitizer must be maintained as clean. If contaminated, sanitizer container must be cleaned, container re-filled, and clean sanitizer cloth placed out for use. CDI by re-filling containers. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed front counters to be constructed of particle board covered with laminate. Particle board is damaged, exposed, and absorbent, Counters need to be constructed of marine hardwoods covered with laminate, or stainless steel; particle board is not appropriate material for wet areas and does not stand up to long-term use. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets and urinal in need of cleaning - build up inside these items. |
|
55
|
0.50
|
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 floors around drains and at seams separated so that they collect debris and are difficult to clean. These areas need to be re-constructed so that they form tight construction and do not collect debris. |
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