|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer and meat slicer soiled with food residue. Per PIC meat slicer has not been used since yesterday. Dicer was stored with clean utensils. CDI- PIC moved equipment to be wash, rinsed, and sanitized. REPEAT. (3)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility utilizing TPHC time stamps with written forms. After discussion with PIC facility utilizes TPHC but only discards when items are seen above 41F. EHS discussed following written procedures and TCS foods shall either be held cold under 41F or on time and discarded after four hours. PIC stated that TPHC was used when equipment had went down and facility has been utilizing time since. CDI- PIC stated TPHC is not being used even though time stamps were observed throughout kitchen and procedures were posted. Time stamps were removed by PIC and temperatures of all TCS foods were notated. (1.5) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of hot sauce, bbq sauce, and other spices without labels. CDI- PIC added labels to working containers. (0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls being stored inside bucket of lettuce. Bowls are used to scoop lettuce into mixing bowls but the bowls stay in direct contact with salad mix. CDI- PIC removed bowls. (0) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers being stored with inside portion of container facing up exposing inside to possible contamination from dust or splash. CDI- PIC inverted articles. |
|
55
|
0.50
|
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 ceiling tiles above clean equipment and three compartment sink accumulating dust and food debris. (0.5) |
|