| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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. Repeat-Observed employee drinks stored on countertops. CDI-drinks removed |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed staff push up glasses with hands/gloves several times during inspection. Observed staff turning off water with hands before donning gloves to prep food. CDI-through discussion |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed yogurt in prep top at 50F. Lower portion of prep top severely overloaded with bulky clamshells of fruit. Don’t overload bottom reducing air circulation. CDI-voluntarily discarded. No points due to improvement from last 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 vanilla Dairystar with a date mark of 2/13. Discussed with PIC what date meant, they mark the date that it is delivered to the store, not when it has been opened. Date when cartons is opened and discard 7 days from openining. CDI-voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies in front area. Keep floor drains and areas of flooring that are hard to reach clean and in dry. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth in hand sink. Store wiping rags in sanitizer bucket or dirty linen bag, not in hand sink. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed no test strips for the fruit/vegetable wash. Must have test strips to make sure the wash is dispensed at the correct concentration. Verification Required |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles down in dry foods. Keep handles out of food |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed the sanitizing/air drying drain board and hand sink next to each other. Splash guard is needed between the hand sink and drain board. Observed rolling pins, scale, measuring cups stored on the inside of the splash guard on the hand sink. At the front where the paper towel/soap dispenser has been moved further away from the hand sink has created a larger splash zone where all utensils, food, clean items must stay out of. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed broken thermometer in upright refrigerator.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed Corian counter near the hot water prep sink for pretzel soak with heavy mineral build up, and no longer cleanable. |
|
49
|
1
|
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. Repeat-Observed surfaces, including refrigerator interiors, throughout with food debris, splatters and spills. More frequent cleaning needed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 floors with dried spills and build-up, more frequent cleaning needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and personal belongings stored with food and on prep surfaces |