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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 |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per PIC, cutting boards are wiped down with sanitize every 2 hours and washed, rinsed, and sanitized at the end of the night. Sandwiches directly touch the cutting boards and therefore must be washed, rinsed, and sanitized at least every 4 hours. CDI: PIC will implement every 4 hour W,R,S going forward.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs reheating in steam table. PIC stated they start them in the microwave but that the target is at least 140F but not over 160F. The container of meatballs was being reheated for the second time and therefore must hit 165F. After 40 minutes, the meatballs had risen approximately 30 degrees and still had approximately 30 degrees left to go with 20 minutes left. CDI: Item continued to be reheated in the microwave to over 165F in the microwave. Meatballs going up to commercial reheat were also placed in the microwave due to them tracking to not make it to the required temperature as well. EHS recommended stirring throughout reheating processes. See temp chart. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 fruit flies in area with clean dish storage. REPEAT VIOLATION PIC stated they have a contract with a pest control company that comes monthly. EHS advised increasing pest control frequency due to flying insect presence. |
|
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 one employee with no hair restraint preparing food. |
|
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 non functioning ice machine and water station at consumer self-serve area. Repair, remove, or replace. REPEAT VIOLATION Observed torn gaskets on several reach ins. Observed main prep unit damaged which prevents pans from being placed in unit properly and staff have a towel to prop up pans so they do not fall through. Repair or replace damaged equipment.
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 rusted shelving at clean dish drying rack and RIC, prep units, and RIF starting to rust. REPEAT VIOLATION |
|
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 all holding and main use equipment in need of detail cleaning including but not limited to prep units, reach in units, gaskets of units and conveyor toaster. REPEAT VIOLATION Ensure more frequent cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open lids and doors.
*NOTE: this is a shared dumpster space* |
|
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 walls in need of cleaning throughout facility including on the cook line, and in the back of house. Many areas have significant food spatter and build up. Observed AC vent covers with dust build up. Observed soup cup and lid holder with significant build up and debris. Observed shelving in cabinet under drink area in need of cleaning. REPEAT VIOLATION
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 shelving in cabinet at drink area in severe disrepair. |
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