| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed oil residue/food debris inside the handsink basin near the pizza station, when EHS went to wash hands.
CDI: PIC cleaned the handsink and removed all residue/debris.
Ensure all handsinks are only used for washing hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed boxes of unwashed produce stored above RTE cheeses and deli meats in the WIC.
CDI: PIC corrected storage order to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no start or end time for pizza slices to indicate when the food was put out to hold at room temp, or when the food shall be discarded to not surpass the 4 hour limit.
CDI: PIC created start and end times for pizza slices held at the pizza station on TPHC. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 a couple seasoning shakers at the expo line unlabeled.
Label all working containers of food. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed an in-use knife at the make line stored in between the prep tables.
CDI: PIC removed the knife and took to the dish room to be properly washed/rinsed/sanitized. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plastic pans stacked wet and stored in the clean dish rack.
CDI: Pans were separated to allow proper air-drying.
REPEAT VIOLATION. |
|
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 pink slime and dark buildup on the interior surfaces of the large ice machine. Observed food debris accumulation on the interior non-food contact surfaces of cold holding units.
Increase cleaning frequency to prevent contamination.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the pipe connecting the pre-rinse basin of the dish machine to the floor drain falling off.
CDI: PIC stated that just happened prior to the start of the inspection and had a work order in to get it repaired. EHS observed this was fixed by the repairman before EHS went over the report with PIC. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed missing lightbulb in hood system above pizza ovens. Observed 1 missing lightbulb in hood above make line.
Replace missing lightbulbs. |