|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
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 hand truck in front of the upstairs handsink. CDI - Obstruction removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed PIC use hand sink to dump sanitizer. CDI - PIC educated on hand wash sink usage. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed upright reach-in unit cold holding food items above 41 F. Internal air temps were recorded at 50 F. Refer to temperature observation chart. Discussion with the PIC revealed that foods were cold holding overnight with exception to protein milk. CDI - Numerous TCS applicable foods & drinks voluntarily discarded due to being in units since previous day while remaining items transferred to the walk-in cooler. Product disposition form forwarded to facility email. Have refrigeration unit repaired/serviced and ensure it is maintaining below 41 F prior to storing TCS items.
***Facility placed on a 30 day risk control plan for cold holding due multiple consecutive repeat violations observed in previous inspections. Verification visit is required.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed dawn dish soap stored on box containing cups upstairs. CDI - PIC removed to designated chemical storage area. -0- |
|
33
|
0
|
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. Observed recently prepped american cheese inefficiently cooling wrapped/covered inside of the prep top and prep reach-in unit after 30 minute assessment. Refer to temperature observation chart. CDI - Discussed adequate cooling methods and to utilize equipment capable for cooling. Foods were uncovered and transferred to the walk-in cooler. -0-
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. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handlers engaging in food prep without hair restraint. Provide. -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 box containing single service cups stored on the floor upstairs. Store single-use/single-service articles 6 inches off the floor. CDI - PIC removed from floor. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed upright reach-in unit malfunctioning as it is cold holding food items above 41 F. Internal air temps were recorded at 50 F. Numerous TCS applicable foods & drinks voluntarily discarded due to being in units since previous day. Have refrigeration unit repaired/serviced and ensure it is maintaining below 41 F prior to storing TCS items. -1- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee foods stored alongside and above resale foods on shelving in the walk-in cooler. -0- |
|