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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 |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sink near front of kitchen being used to fill up buckets used to wipe down prep tables and Brillo brush stored inside handwashing sink, food debris remaining inside of handwashing sink near 3 compartment sink. CDI-PIC to clean handwashing sinks out and removed bucket.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at handwashing sink near kitchen entrance. CDI-PIC added soap bottle to handwashing sink. |
|
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 sticker residue remaining on several plastic and metal containers and minor residue remaining on the back of deli slicer. CDI-PIC set aside items to be cleaned again.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced provolone, sliced bologna, shredded cheddar, sliced American cheese, boiled eggs, cooked chicken, and tomato sauce above 41F (see temp chart) in top section of prep tops and in WIC. CDI-PIC stated that items were placed into units at 12 pm and were moved to WIC to cool down. Ambient air of WIC temped at 41F. REPEAT.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked spaghetti (2F/60mins) and cooked mashed potatoes (22F/60mins) in large, covered plastic containers. CDI-PIC removed covered for items and placed into shallow, metal pans to increase cooling rate.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linens stored on top cornbread near serving line. PIC removed linens. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several single-use plastic containers that have been cleaned and reused to hold new food products. Ensure to use durable, NSF plastic/metal containers to store all food products. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed moderate, gritty build up in top corners of dishmachine and on spray nozzles on top of dishmachine. PIC had kitchen worker clean inside of dishmachine. |
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