| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket with 0ppm chlorine. CDI- bucket emptied and refilled.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in bottom of pizza prep unit holding 44-46F. Ambient air temp of cooler observed at 46F. See temperature chart. CDI- all TCS foods in unit above 41F for greater than 4 hours were discarded. Items recently placed in unit that were 41F or below were relocated to walk in cooler. Verification required to check repair of cooler.. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed multiple food items in various coolers marked with 4 hour hold time however, foods were not discarded at end time. Most food items were holding below 41F. Food items above 41F were discarded. PIC stated that items are saved if they can be cooked or used on pizzas. Verification required to review overall TPHC procedures to ensure that foods are discarded if held above 41F for greater than 4 hours. |
|
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 two spray bottles of chemicals without labels. CDI- bottles labeled with name of contents. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed 2 open packages of pre-cooked chicken thawing on drainboard of 3 compartment sink at 76F. CDI- chicken cut and placed in walk in cooler to cool. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed open packages of pre-cooked chicken thawing on drainboard of 3 compartment sink with dirty utensil. CDI- relocated prep to food prep sink. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hot water handle missing from food preparation sink so that only cold water is available. Repair/replace missing handle to provide hot and cold water at sink, |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lids broken/missing. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 wall mounted fan with dust accumulation on fan and ceiling around fan. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep surface upon arrival. Observed wallet, keys and cell phone stored on shelf above pizza prep unit. |