| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed fresh mozzarella delivered at 48F. CDI: Mozzarella separated for return. EHS educated about the need to take receiving temperatures to ensure that product is not temperature abused prior to arrival. All other items were received at 41F and below
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not priming and therefore at 0ppm chlorine. CDI: All utensils will be washed in the 3-comp sink. Facility has just over 50 seats and utilizes single service articles, and patty paper between dishes for many of the food items. EHS will return to confirm that dish machine is in working order.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 is not been labeled, or if the label is incorrect. -P Observed chicken in prep top date marked for 10/13 when it was cooked 10/12. CDI: Date corrected. Observed cut lettuce with date of 10/9 and 10/14 on container. CDI: Date of 10/14 removed. Observed sausage in prep top date marked for 10/14 when it was cooked 10/12. CDI: Date corrected. Ensure that the prep top containers match the date the food was originally cooked or prepared.
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 .
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 no date mark on cooked spaghetti in walk in cooler. CDI: Date mark of yesterday provided.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
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. Observed facility unable to find procedures for cheese and pizza sauce held on TPHC. CDI: Procedures filled out during inspection. Facility was correctly following all procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemicals near handsink. CDI: Chemicals identified and labeled properly. |
|
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 fruit flies in facility particularly around mop sink and dish machine. Increase pest control frequency. |
|
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. Observed damaged gasket on right door of right low boy prep top cooler. Observed damaged gasket on right door of salad prep cooler. Observed rusted shelving in walk in cooler.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed space between prep sink drain board and 3-comp drain board is very narrow and the sealant is damaged. Significant build up as a result of inability to clean.
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 top of dish machine with frog tape. Tape is not smooth and easily cleanable. |
|
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 food debris build up on top of dish machine between the prep sink drain board and 3-comp sink drain board. Ensure more frequent cleaning. Overall facility has significantly improved cleaning and no other issues were found today. |
|
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 some areas of walls and ceiling with minor flour build up particularly around pizza make area.
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 some stained ceiling tiles in kitchen. Observed damaged corner guard near back handsink and at threshold to front kitchen area near front handsink. Observed door to hallway in need of repainting. |