| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Immersion blender was in hand washing sink at start of inspection. Do not place items in hand washing sinks. CDI - PIC removed immersion blender. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser jammed at 1 hand washing sink in kitchen at start of inspection. CDI - PIC fixed dispenser to dispense paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Waffle mix made with raw egg stored on shelf above pre-cooked Canadian bacon. Do not store raw animal foods above ready-to-eat foods. CDI - Waffle mix moved to bottom shelf. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was dispensing 0 ppm chlorine. Bucket is empty and establishment has no low-temp dish machine sanitizer until order tomorrow. Establishment will use 3-compartment sink to wash, rinse and sanitize dishes until they receive dish machine sanitizer tomorrow. VR - Verification required within 3 days that dish machine is functioning.
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 |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Waffle mix began cooling at 10AM. EHS checked waffle mix at 11:30AM and it measured 62F. Waffle mix measured 61F at 12:30PM. This rate is too slow to reach 41F within 4 hours of preparation. Establishment needs to use ice bath or freezer with constant stirring to cool waffle mix properly. CDI - PIC placed waffle mix in ice bath. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Waffle mix measured 62F beside grill. Container of raw eggs on cutting board measured 52F. TCS foods must be held at 41F or less when in cold holding. CDI - PIC placed items in back cooler to cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Diced ham, cooked sausage, diced turkey, chub of ham, bag of turkey, and opened bag of hashbrowns were missing date labels. TCS ready-to-eat foods must be labeled with date if held for over 24 hours. CDI - PIC placed date labels on 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 |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 spray bottle of cleaning chemical was not labeled. All containers of toxic chemicals must be labeled. CDI - PIC labeled bottle. 0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Waffle mix with raw egg was cooling in reach-in cooler and in upright cooler in deep containers with lids on containers. Establishment must use freezer or ice bath with frequent stirring to cool waffle mix. CDI - PIC put waffle mix containers in ice bath.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in 3-compartment sink during inspection. Establishment must thaw TCS foods in cooler or under running water that measures 70F or less. CDI - 68F water turned on and ran over raw chicken. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw chicken thawing in 3-compartment sink. Do not use 3-compartment sink to prepare food. Use prep sink to prepare food. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths were being stored in bucket with no sanitizer. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
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. Reach-in cooler is not working and establishment was not using it. Gasket on cooler door is also torn. Repair cooler and replace torn gasket. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Clean shelves and inside coolers throughout. Clean nonfood contact surfaces more frequently. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink, car keys and phone observed on back prep table. Do not store personal items on prep tables. CDI - PIC removed items. |