|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not stocked/not able to dispense at handsink in kitchen, employees stated they have had issues with this handsink, don’t use very often. CDI- soap provided. REPEAT. Note: discussed issue with new GM Eric- instructed to place a pump handsoap at sink, even with soap dispenser not working - employees need to have sinks fully stocked and available to wash hands. |
|
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 items in large prep unit holding above 41F, see temp chart. EHS found ambient temp of unit is around 50F during inspection, PIC stated he has had issues with cold holding at this unit. PIC stated unit is typically holding temp at beginning of day, loses temp throughout busy service with opening and closing lid/doors. EHS observed that gaskets are ripped and torn, could be causing issue with unit not holding proper temperature. PIC stated this unit is not used for long term storage over night, nearby units are holding at proper temp and long term storage is in these units. PIC has been placing time label stickers with products to ensure quick rotation of products with unit malfunctioning. EHS is allowing PIC to use temporary TPHC for this unit, time stamp ALL TCS products to ensure nothing is exceeding 4 hours, if products hit 4 hour limit they will be discarded- as per PIC. EHS will return to facility within 3 days (by 1/14/24) to make verification visit to ensure cold holding is addressed for this unit.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket at 50ppm quat sanitizer. EHS observed that sanitizer source bottle hooked up to 3 comp sink is low, line appears to be pulling air bubbles- likely cause for low sanitizer. CDI- PIC hooked up new bottle to dispenser at 3 comp. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups left out at table for customers to grab and go, no protection for these cups. EHS suggests leaving cups in plastic sleeves, have customers take from top cup, this will avoid customers contaminating rims of other cups. REPEAT. |
|
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 multiple gaskets on sub prep line that were damaged, torn and peeling from frame, in need of replacement. REPEAT.
Note: facility has began process of swapping out old utensils/equipment, EHS leaving points at FULL DEMERIT due to gasket issue at prep unit. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 heavy debris build up on floors in kitchen. Needs cleaning. Specifically under prep tables, near floor drain at ice machine. REPEAT. Note: points left at half demerit value, EHS has noticed improvement since last inspection- new GM appears to be attempting to clean/fix problems. |
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