| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels dispensing at handsink near drive thru/custard area. Appears to be an issue with the battery, ensure paper towels are provided if dispenser is not operational. CDI- paper towels provided. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened bags of pre cooked chicken breast with no date label in walk in. Observed opened and prepped veggie burgers in walk in with no date label. CDI- EHS discussed with PIC, able to identify date prepped/opened, will discuss labeling with all employees. REPEAT.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen, specifically at custard area and a few back at dry storage. EHS discussed pest control with PIC, flies may be attracted to sticky buildup near custard machine. REPEAT. |
|
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 several boxes of food on the floor in walk in freezer, PIC stated this was due to it being inventory day. Observed interior of reach in unit with condensation/water buildup, food stored inside is not stored in a dry location with this buildup inside of unit. REPEAT. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 cups at drive though being over stacked, rims of cups are exposed. Observed cups at service counter stacked over dispnser fill line, rims of cups are exposed to customers and potential contamination, EHS discussed with PIC. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed interior of reach in unit with condensation/ice buildup, maintain in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep line with deep grooves/damage, no longer smooth and easily cleanable between deep grooves. |
|
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 gaskets on reach in units with black buildup, in need of cleaning. REPEAT. Note: points left at half demerit value, different equipment needing cleaning compared to previous inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. REPEAT. Observed low grout between floor tile throughout kitchen. EHS noticed that grout is low specifically near custard area and customer pick up area.
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 areas of flooring between cooking equipment, under equipment with buildup, in need of cleaning. |