|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed small container of chickpea salad and container of deli turkey stored on top shelf inside RIC 2. PIC stated these were employee food.
CDI: PIC labeled a bustub as "employee food" and stored items inside bustub to prevent contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one food employee wash hands at the handsink then turn faucets off with bare hands.
CDI: EHS educated and employee re-washed his hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed nonfat milk cold holding in lowboy cooler above 41F. PIC stated this item is not one of the milks on TPHC and was last taken out of refrigeration to use about 20 minutes prior. Observed oat milk temping above 41F inside same unit. Ambient air temp of unit was temping at 50F-52F.
Whole milk was voluntarily discarded. All unopened cartons of oat milk were moved into one of the other standing RICs. PIC understood not to keep any TCS food items stored in this unit until repairs have been made.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since improvement has been made since previous inspection.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
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 a few unlabeled deli containers full of seasonings stored along the make line.
Ensure all seasonings are labeled for easy identification. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee actively engaging in food prep at the make line without any sort of hair restraint.
Ensure all food employees engaging in food prep have one of the approved hair restraints to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of QUAT sanitizer measuring barely reading higher than 0ppm, stored under a prep table.
CDI: PIC dumped out the sanitizer bucket and refilled with QUAT sanitizer measuring above 200ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 a few stacks of single-serve to-go boxes/bowls/lids stored out of it's original protective packaging, right-side-up along the make line.
Keep all single-serve articles stored inverted when out of it's protective packaging to prevent contamination. |
|
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 gasket heavily torn on both corners inside RIC 3.
Repair torn gasket to ensure cold holding unit is maintained in good repair. |
|