| 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 the table mounted can I opener, dicer, blade to the large wheeled vegetable chopper, the fajita slicer, the large mashers (2), and multiple metal insert pans stored as clean that were contaminated with visible food debris on the food contact surfaces. REPEAT.
CDI - All items moved to the dish pile 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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the raw shrimp stored in the front portion of the refrigerated drawer to be at temperatures of 44-46F. Shrimp in the rear of the drawer was observed at 39F.
- Observed an insert container of shredded cheese in the cookline opentop refrigerator across from the flattop grill to be at temperatures of 48-51F.
CDI - PIC voluntarily discarded cheese and shrimp at the front portion of the drawer that was out of temperature.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed the containers of pico, sliced tomatoes, and guacamole to be date marked with today’s date at the cookline when they are from larger batches in the WIC that were prepped the day before.
CDI - PIC corrected date marks at the cookline to match the prep dates of the items.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of bleach stored on the lower shelf beneath the food prep sink, directly next to clean cutting boards.
- Observed a flying insect strip (dichlorvos cartridge) hanging directly over the dishwasher, allowing for the clean dishes coming out of the dishwasher to be potentially contaminated.
CDI - Bottle of bleach and flying insect strip moved to not allow for potential contamination. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths stored on the prep table across from the cookline steamtable. Sanitizer solution that was set up for wiping cloths below the steamtable was observed with 0ppm chlorine. REPEAT.
CDI - PIC remade solution and retested at 100-150ppm. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 the ice scoop at the expo area soda machine to be stored with the handle in direct contact with the ice inside.
- CDI - Scoop removed.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed the scoops used for the raw chicken and the raw shrimp in the refrigerated drawers beneath the cookline to be stored with their handles in direct contact with the food raw products inside.
CDI - Scoops removed and to be stored in clean insert container going forward. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of clean metal insert containers and sheet pans to be wet nested on the clean dish racks adjacent the WIC. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed 3 metal wire strainers stored above the 3 compartment sink to be broken with the metal frayed.
CDI - PIC voluntarily discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - Observed a pot stored ont he top shelf above the 3 compartment sink to be too big to be washed/rinsed/sanitized in the 3 compartment sink or dishwasher. PIC was unable to explain how they clean the dish.
CDI - Pot to no longer be used unless they are able to properly W/R/S the dish. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the grease dumpster to have the lid open at the time of the inspection.
CDI - PIC closed lid. |