|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves while doing several task from talking on phone, to working with food, from leaving food area and not changing gloves. CDI- employee was educated, changes gloves, properly washed gloves, and put on new ones. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked chicken breast that was held below 135 F at serving line. PIC stated that chicken was cooked 30 minutes before start of inspection. CDI- chicken was reheated to above 165F.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies (gnats) present at tea area, in kitchen behind prep stations, and dish area. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed two bags of sliced meatballs and cooked chicken stored at prep cooler in containers that were submerged in water and ice, allowing entry. CDI- water was drained and packages were placed intake. REPEAT (half points due to severity).
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large of non-dairy creamer stored on the floor of tea station area. CDI- bag was placed on the shelf. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer that was not at proper strength. CDI- PIC increased sanitizer to proper strength. -zero- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service trays stored near grill area that were not inverted. CDI- containers were inverted. |
|
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. Clean edges of meat slicer stored near walk-in freezer. Clean debris from shelving in walk-in cooler. Clean shelving underneath prep station near grill area. Repeat (half points due to no points taken at last inspection). |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Repair damaged areas of floor in kitchen, hallway, dish room, and dry storage areas. |
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