|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
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 pans with stickers, tape residue, and packaging tape on the clean item shelf. CDI, the items were moved for additional cleaning.
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 . |
|
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 large container of cornstarch with no label. Keep this product labeled.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab and go items at to-go area with no allergen labeling. EHS spoke with a front counter employee and they deferred to management. Management staff were not able to find the document describing allergens for each product. The allergen guide was eventually found electronically. If staff at the counter are used to identify allergens for grab and go items next to the cash register, they need to be able to provide the information for the customer. Recommend adding the allergen information to each grab and go product label. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a red container of sanitizer below the required sink and surface sanitizer range required per the test strips. A cloth towel was in the product. Maintain sanitizer at the correct strength when wipes are stored in sanitizer. CDI, container of sanitizer remade by PIC. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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 1 out of 4 containers of utensils on the grill and stove top in water less than 135 F. CDI, PIC move the items to be cleaned. Points not escalated today due to improvement. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored under two sinks at the to-go counter area. Do not store food service items under sewage lines and sinks. |
|
46
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed slash resistant gloves, staff advised they do not cover the gloves with a disposable glove when in use. Since the texture of the gloves are not rough, ensure staff are trained to cover the gloves with a disposable glove when in use. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed damaged white serving bowls. Observed cutting boards at front line with deep dark grooves that are no longer cleanable. Observed utensils with melted plastic handles. Replace the damaged utensils and equipment. |
|