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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed deli slicer with a slight build up of food debris present on the slicer. PIC stated that the slicer was used yesterday then cleaned and stored as clean. Ensure that in the wash rinse sanitize process all food debris is removed from food contact surfaces. -CDI- Deli slicer was broken down and moved to be properly cleaned.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes in prep top above 41F, PIC stated that the tomatoes were cut 1 hour prior. -CDI- Tomatoes moved to WIC to cool down. Observed all TCS foods in the Stand Up RIC of the cook line above 41F, ambient temperature of the cooler was 44F. PIC stated that a repair tech is called and will be coming out to repair cooler.
-CDI- all TCS foods in the stand up RIC were voluntarily discarded.
EHS stated do not use Stand Up RIC for TCS foods until repaired and serviced.
-3 DAY VR- EHS WILL RETURN TO ENSURE THAT STAND UP RIC IS FIXED.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed hard boiled eggs in stand up RIC for 2/23/26. Observed Cut melons in WIC with no date sticker (PIC stated they were cut yesterday). -CDI- PIC voluntarily discarded the hard boiled eggs and backdated the melons for the day of cut.
-POINTS NOT ESCALATED DUE TO DECREASE IN THE NUMBER OF FOODS OUT FOR DATE MARKING.
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 . |
|
28
|
0
|
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 bottle of what PIC stated was windex and water with no labelling present on the bottle. PIC stated that the bottle is never used, and does not even work. -CDI- PIC discarded spray bottle. Ensure all chemical bottles are labelled. |
|
37
|
1
|
Food properly labeled: original container |
No |
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 several squirt bottles on the grill line with no labels present on them, observed several containers in the rear of the facility filled with bagel seasonings with no labels present. Ensure that all working containers of food are labelled. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed large container of cornmeal with scoop handle directly in contact with the food, ensure that all scoop handles are not in direct contact with the foods. |
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