| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the WIC to be obstructed from use by a rolling bin of clean skewers.
CDI - Rolling bin moved and sink unobstructed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored on the top shelf above the prep tables and was observed with food debris on its food contact surfaces. REPEAT.
CDI - Dicer placed at the dishwasher 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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed both containers of mashed potatoes in the steamtable to be at temperatures of 96-109F at the time of the inspection and actively reheating as per the PIC. PIC stated that they place the mashed potatoes into the steamtable from the WIC at 12pm when the lunch service starts and allow it to heat up slowly in the steamtable. EHS advised facility that all reheating must be completed within 2 hours and items should be rapidly reheated to 165F on the stovetop or the oven. Item gets discarded daily at 2pm when lunch service is over.
CDI - Mashed potatoes voluntarily discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility using TPHC on the entire buffet area but upon arrival the TPHC log was not filled out with the time for when the product was removed from refrigeration/time of discard. Facility’s form only shows records of the temperature of the products when brought up to the buffet and not the hold times. Form to be adjusted to have a section where staff can put the start and discard times.
CDI - All items time stamped for discard at the end of lunch at 2pm. All items observed discarded after lunch is over at 2pm and will be replaced before they open back up for dinner at 5pm. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed the wiping cloth buckets in use throughout the kitchen to be testing at >500ppm quaternary ammonia. Dispenser at the 3 compartment sink observed dispensing an improperly mixed solution. Facility to dilute sanitizer buckets with water in the meantime while they await a repair to the sanitizer dispenser.
CDI - Wiping cloth buckets diluted to a 250ppm solution. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed a sealed package of pork ribs to be thawing under ambient temperatures in the kitchen at the time of the inspection. Item was still observed frozen with the PIC stating only having just removed it from the WIC within the last 30 mins. All thawing must be done under refrigeration or running cold water of 70F or less.
CDI - Pork ribs moved to WIC to thaw under refrigeration. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flies throughout the dry storage area of the kitchen. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the gasket to the left door of the 3 door lowboy refrigerator to be falling off/torn. REPEAT.
- Observed the sanitizer dispenser at the 3 compartment sink to be broken at the time of the inspection and not properly mixing the sanitizer and water. Solution is coming out as straight quaternary ammonia sanitizer with no water appearing to be added. Facility to dilute with water by hand temporarily while the repair is being made.
- Observed the cold water handles to the handwash sinks on both sides of the cookline oven to be broken/not functioning. Hot water is provided to the handwash sinks but cold water does not work. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones to be placed on top of nonfood contact surfaces of the deli slicer and stand mixer in the kitchen.
- Observed an employee lunch to be stored on the top shelf of the 3 door lowboy refrigerator, directly above opened containers of food to be used for consumers.
CDI - Employee phones and lunch moved. |