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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 |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee beverage with no lid stored above single service items under the front counter. CDI- PIC removed employee beverage and EHS educated selecting an approved location for drink storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the low temp dish machine with a sanitizer concentration of 0ppm for chlorine. PIC contacted servicer and put in a maintenance request. PIC instructed to wash all dishes in the 3-compartment sink until dish machine sanitizer reads at the correct concentration. CDI- During the inspections representative from Carolina chemical was able to repair the dish machine. EHS verified that the dish machine is reading between 50-100ppm. Points not escalated due to ability to repair during inspection.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers stored as clean with visible sticker residue. Sticker residue must be full removed. CDI- All dishes with sticker residue were taken to the 3-compartment sink to be W/R/S.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and sliced tomatoes in the lowboy unit temping above 41F. CDI- PIC voluntarily discarded the items.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made pickles (hot brine) with a prep date of 02/03 in the WIC. This is pasted the allotted 7-day holding window for TCS foods. CDI- PIC voluntarily discarded the pickles.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that the facility did not have written procedures for holding grilled onions on TPHC. Facility is doing proper labeling and discard times for the product. CDI- EHS provided facility with TPHC form and assisted them in completing the form. Facility was advised to keep this form and make it available during future inspections.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in the 3-compartment sink reading over 400ppm. PIC contacted chemical supplier and put in a maintenance request. EHS advised facility to dilute the sanitizer until it is within the correct concentration limits. CDI- During the inspection a representative from Carolina chemical was able to lower the concentration of the quat sanitizer in the 3-compartment sink to correct levels. EHS verified that the 3-compartment sink sanitizer is now reading at 200ppm.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed facility using Monogram spray cleaner with bleach and PIC stated chemical is using to clean prep surfaces at the end of the day. EHS tested bleach cleaner and it was above 200ppm. This renders the chemical a disinfectant. EHS discussed usage on prep surfaces with PIC. CDI- PIC stated the cleaner will be only be used on non-prep surfaces moving forward. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic containers stored as clean wet stacked. CDI- EHS provided education on wet stacking and all wet dishes were taken to 3-compartment sink to be washed/rinsed/sanitized. |
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