|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products holding above 41F in reach in unit, see temp chart. EHS found through discussion with PIC, these products were just cooked, put up on the line rather than cooling in walk in cooler first. CDI- products brought back to walk in cooler to finish cooling.
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 . |
|
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 multiple chemical bottles throughout facility with different colored chemicals stored inside, all stored inside generic “ZEP” bottles, no label to identify chemicals. CDI- bottles marked during inspection, purple was degreaser, yellow was peroxide. Ensure these bottles are consistently labeled so employees know which chemical to use for specific cleaning tasks. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bags of carrots and onions stored directly adjacent to handsink near walk in cooler. This sink does not have splash guards, storage of food in this area is exposed to potential contamination while washing hands. EHS discussed installing splash guards (like the ones on sink at prep line) for this sink. REPEAT. Note: EHS leaving at half demerit value, different nature of violation compared to previous inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor at cook line. Store up off floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in use at prep station (specifically the red and blue ones) that were significantly scored, no longer smooth and easily cleanable. EHS discussed a replacement schedule for cutting boards with PIC, suggest replacing once they get to this level of wear and tear. |
|