| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking handsink at back area handwashing area.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in male restroom dispenser.
CDI - PIC delegated the replacement handwashing soap to employee. EHS rotated rolling cart away from handwashing sink. PIC and EHS discussed handsink maintenance and upkeep. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed one (1) bin of TCS food (hash browns) in prep unit drawer with no date mark. CDI - PIC confirmed date of preparation of hasbrowns (02/28) and affixed proper date label to container. REPEAT.
Note: No escalation in point deduction due to noted improvement; all other TCS foods held for greater than 24 hours were properly date marked, either directly or with station date marking (in the case of open cream cheese container)
Per conversation with PIC and food employees, milk containers held in prep units are used within 24 hours of opening. All other TCS food portions containers, including those held within milk dispenser, are to be properly date marked with stickers. EHS advises facility to label containers with date of opening, however if items are to be disposed of within 24 hours, they need not be date marked.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility thermometer during calibration with no thin tapered thin probe. A verification will occur no later than 03/10/2024. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 two (2) powdered ingredients (cocoa powder, matcha powder) at prep area with no labeling. CDI - PIC identified powdered ingredients and labels were affixed. REPEAT.
Note: No escalation in point deduction due to improvement from previous inspection; Fewer working containers were observed as unlabeled, and items (ice cream cakes) in grab n go cooler were effectively labeled with offsite address of packaging facility, net weight, and allergen statement. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in food prep (preparation of cones) not wearing hair restraint. |
|
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 one (1) sanitizer bucket with in use wiping cloth testing below required concentration approximately 50 ppm. CDI - EHS remade bucket with readily available sanitizer at 3 compartment sink, demonstrating process and ppm testing via test strips with PIC. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed topping containers in topping prep top unit with single service spoons as serving utensils. Remove single service articles and replace with multi use utensils such as scoops and spoons. |
|
49
|
0
|
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. Observed minor food soil residue in bottom of topping prep unit. Clean non food contact surfaces as needed to prevent accumulation. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor dumpster with broken lid. Observed cardboard dumpster with missing door. Observed both dumpsters with broken drain ports and/or drain plugs. Contact land lord/waste management company to repair or replace missing or damaged dumpster components. |