| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed container of sanitizer with in-use rags exceeding the ppm limit for sink & surface sanitizer (1130+ppm) CDI - PIC emptied and re-filled bucket with appropriately concentrated sanitizer.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave on cook line with debris and buildup. More frequent cleaning required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed inside of ice chute for drink dispenser on server line with black buildup. CDI - PIC instructed server to clean chute.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked wings cooked day prior to inspection in a large tub at 42-43F, indicating the cooling window was missed. CDI - PIC voluntarily discarded wings. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed egg white halves, egg wholes, housemade pimento cheese, cooked cut chicken, cooked wings, liquid egg, jumbalaya, shredded pork, and velote cold holding above 41F (see temp observation chart). CDI - PIC voluntarily discarded affected items. REPEAT. VR REQUIRED, ITS IMPLEMENTED TODAY. |
|
23
|
0
|
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).
Observed 1 milk jug bearing no date mark, PIC indicated milk would last over 24hrs. Observed housemade pimento cheese bearing no date mark. CDI - PIC labeled or instructed food handlers to place date marks on items.
Observed pork tamales with no date mark. CDI - PIC verified date made and instructed food handler to place date marks on item.
Observed out of date items: boiled eggs (6/13), roasted garlic (6/15). CDI - PIC voluntarily discarded items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one bottle of degreaser with illegible labeling to identify. Observed one bottle bearing no label to identify chemical. CDI - PIC placed labels to identify. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed WIC cold holding cooked wings in large covered bin at 42-43F that were made day prior to inspection. CDI - PIC voluntarily disposed.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 multiple containers of seasonings bearing no labels to identify. Observed catfish breader with no identifying label. CDI - PIC instructed food handler to place labels on all working containers of seasonings and breaders. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados with stickers still in tact stored in prep unit. Observed food handler actively cutting avocados with stickers still in tact. PIC asked food handler if they were washed prior to use. Food handler indicated that they were. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet at the hand sink by dish machine. Fixed last leak at three comp from last inspection. No increase in points. |