|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
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 a large amount of tongs, metal insert containers, serving spoons, and the can opener blade to be stored as clean on the clean dish racks above and adjacent to the 3 compartment sink and to have food debris on their food contact surfaces. REPEAT.
CDI - Moved 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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed squirt bottles of ranch and sherry dijon vinaigrette (containing garlic and oil) to be at temperatures of 44-51F in the service line lowboy refrigerator. PIC stated that it is an item that is moved in and out of the refrigerator often and the door to the lowboy does not always shut properly due to the gaskets, which causes temperature issues sometimes. PIC was unsure of how long the items were out of temperature and they all possessed prep date marks from 6/9. REPEAT.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 all shakers and metal bowls used to hold various toppings and seasonings at the front counter area to not have labels as to their contents. REPEAT. |
|
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 the gasket to the front counter lowboy refrigerator to be detached from the door, which causes the door to not always shut properly. |
|
49
|
0.50
|
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 the interior surfaces of the cookline lowboy refrigerators, gaskets, and the opentop refrigerators to have accumulations of food debris/grime. REPEAT. |
|