| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed residue throughout basin of the hand sink on the cook line. Hand sinks are not to be used for anything other than handwashing. REPEAT*** (2 pts)
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no hand soap at the hand sink on the cook line upon arrival. -CDI- PIC provided hand soap for the hand sink. REPEAT*** |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed molded sliced tomatoes in the flip top unit on the cook line. Also observed 2 containers of molded strawberries in the WIC. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (2 pts) |
|
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 chlorine dish machine at a concentration of 10ppm while actively being used. -CDI- The dish machine was primed and was able to reach between 50-100ppm. The dishes were then rewashed. EHS educated staff on priming the dish washer to ensure correct sanitizer concentrations are being produced. Due to corrective action and education provided, points not taken. (0 pts)
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
|
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 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 one container of sliced tomatoes and one container of cut lettuce that were not date marked in the flip top unit on the cook line. -CDI- PIC voluntarily discarded the necessary items. Due to the severity of the violation, no points taken. (0 pts)
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed a chemical spray bottle without labeling. PIC stated that it was degreaser. -CDI- The bottle was correctly labeled. Due to improvement from last inspection, points not escalated. REPEAT***(1 pt) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed batter being stored directly on the floor/on cardboard upon arrival. Employee was portioning the batter into containers. -CDI- Employee placed the batter off of the floor. Due to immediate correction without any correction from EHS points not taken. (0 pts) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed an ice cream scoop being stored in a container of water with noticeable food debris at 99F. -CDI- Employee removed the scoop and discarded the water in the container, then placed the items to be W/R/S. (0.5 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed damaged gaskets on the RIC on the cook line. Repair damaged gaskets. The damaged gaskets do not appear to be affecting the integrity of the unit. Points not escalated. REPEAT*** (0.5 pts) |
|
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 food debris/residue on the doors of the flip top and RIC on the cook line. Also observed the accumulation of debris/residue on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (1 pt) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a nozzle on the hose in the mop sink under continuous pressure. -CDI- The water was turned off and the pressure was released. REPEAT*** (1 pt) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 the accumulation of food debris/residue on the floors and walls throughout the facility. Increase cleaning frequency. REPEAT*** (1 pt) |