| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one during inspection was a certified food protection manager.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
Observed quat sanitizer in dispenser at Chester’s and fresh kitchen with container that was empty. CDI: sanitizer containers were changed out and sanitizer was dispensed at 300ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 .
Observed plastic large food containers at Chester’s stored with residue film and sticker residue remaining. CDI: container removed from shelf to be cleaned. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed mashed potatoes, gravy, and Mac n cheese in warmer that did not meet proper reheating time. PIC stated that product has been reheating for > 2 hours. Company procedures states that rethermalizer should be used. CDI: products were voluntarily discarded. It appears that the warmer is not heating up properly to reheat foods. Facility will reheat products in oven at fresh kitchen until issue with warmer is resolved. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 .
Observed cooked chicken bites, sweet and sour chicken, and honey stung chicken at Chester’s in hot holding on line < 135F (see temperature chart). All other foods hold within proper hot holding parameters. Suggested holding fried foods with less water activity on TPHC. CDI: foods were discarded and replaced with fresh product. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment: 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 large rolling dry goods bins on front line at Chester’s not labeled. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat: 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 build up of food debris on faces of equipment especially at Chester’s . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash compactor down at the moment. In the process of being replaced. Currently bags of trash are properly covered and in a neat pile outside until pick up and compactor. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat: 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 Chesters at back prep area with build-up and black residue in need of more cleaning. Improvement noted on floors. |