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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink near dish pit. CDI- Paper towels placed at sink. -REPEAT. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils on the line (scoops, tongs, spatulas) soiled with old food debris. Observed several lids, containers and bottles soiled with old food debris. CDI- All items taken to be cleaned. -REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility using sanitizer at 0ppm. Employee got sanitizer from mop sink. Sanitizer was not pulling through the line at mop sink and 3 comp sink sanitizer dispenser is currently broken as stated by PIC. EHS got PIC to hand mix sanitizer to proper concentration until the dispensers are fixed. VERIFICATION REQUIRED WITHIN 3 DAYS.
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 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed gallon milk, a container of mini meat loafs, sour cream sauce and creamy salsa made in house without dates. CDI- Items dated.
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 . |
|
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 several seasoning containers and shaker bottles without labels. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on the line heavily scored and stained. Resurface/ replace.
4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 comp sink not functioning. PIC stated that they have been using sanitizer at mop sink. Mop sink sanitizer not pulling through the line. Get fixed. PIC stated that will are contact maintenance. |
|
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. Observed equipment throughout in need of cleaning (flour bins, tall reach in units, shelves in units, waffle makers, hot boxes, prep top units, low reach ins, shaker bottles and other). Facility has several opportunities for cleaning. Kitchen needs to be deep cleaned. -REPEAT |
|
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. Observed floors heavily damaged. Several areas have chipping/ cracked/ missing tiles. Areas are holding water, grease and old food debris. -REPEAT
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 throughout entire kitchen in need of cleaning. Observed wall behind knives in need of cleaning. Observed ceiling area on line in need of cleaning. |
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