| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a broom and dustpan stored in front of the back handsink.
CDI: Items were removed to clear the path. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a pack of unwashed mushrooms stored directly above RTE commercially made packets of guacamole, stored inside the lowboy of the make table.
Ensure storage order is being followed to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed a spray bottle of bleach sanitizer reading less than 10ppm of chlorine.
CDI: PIC dumped out the contents of the spray bottle and refreshed with properly concentrated chlorine.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items (deli ham, smoked salmon, salami, cream cheese spread) cold holding inside the make table above 41F (see temp chart). EHS observed ambient air temp of the make table was temping 44F in the lowboy portion of the unit and 52F in the top portion of the unit.
PIC stated that they do not conduct temperature checks on their units every single day, but have not had issues with this unit even when the repairman was on-site yesterday working on the standing RIC (which was repaired). All TCS food items temping above 41F were moved into the standing RIF to rapidly cool down, and PIC contacted the owner to get in touch with the repairman to check on the make table.
*Facility placed on EMERGENCY TPHC for all TCS food items at the make table for up to 4 hours. EHS went over TPHC procedures and PIC filled out TPHC form to utilize as temporary fix.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed stainless steel cleaner, oven cleaner, and glass cleaner all stored on a shelf above rolls of paper towels and toilet paper on the dry storage rack.
CDI: Cleaners were all removed to prevent contamination of paper products. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employee actively engaging in food prep without any sort of hair restraint.
Ensure all employees engaging in food prep have some sort of hair restraint to prevent contamination. |
|
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 wet wiping cloth stored directly on the cutting board at the make table.
CDI: Wiping cloth was removed.
All in-use wiping cloths need to be stored inside a sanitizer container reading proper concentration. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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 a couple stacks of single-serve clamshells and large sandwich boxes stored out of it's protective packaging, right-side up, on the countertop next to the microwave inside the kitchen.
Keep all single-serve articles stored inverted to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed out of order display case used for pastries stored directly on the floor inside the kitchen.
PIC stated that they have a work order in to get it repaired.
REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency. |