| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping cloth and fork inside hand washing sink in back of kitchen. CDI - Removed.
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand washing sink next to walk-in cooler. CDI - PIC replenished station with soap.
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at x2 hand washing sinks. CDI - Hand washing stations replenished with drying provisions. -2- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at 0-50 PPM Cl while employee actively W/R/S utensils. CDI - EHS intervened, educated and sanitizer remade at concentrations registering 50 PPM. -3-
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods to be > 41 F inside prep top upright reach-in unit and walk-in cooler. Refer to temperature chart for details. Items observed at prep top were above fill line. It was also discovered, that the walk-in cooler was unable to maintain products at the required temperature of < 41 F. All foods were voluntarily discarded and facility voluntarily closed for repairs. EHS will return for verification by no later than 5/19/23. -1.5-
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed TCS foods such as opened containers of milk and american cheese with out date marking. PIC unable to determine first use dates on milk but confirmed the cheese was first used on 5/16/23. CDI - Milk voluntarily discarded and cheese date marked. -1.5-
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. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer buckets for wiping cloths.
REPEAT: 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled wiping cloths on prep counter and inside reach-in unit. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensils with handles touching the food in non tcs foods (sugar). CDI - Utensils removed to 3-compartment sink to be W/R/S.
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 food debris on tongs and knives stored as clean on wall mounted rack and shelving station above prep table. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee actively wet stacking metal bowls on top shelving unit. CDI - Employee coached and utensils separated to allow proper air drying. -0- |
|
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. Observed walk-in cooler and freezer door unable to self-close. Repair. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. No device available to test dish machine’s final rinse temperatures available.***10-DAY VERIFICATION REQUIRED. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at middle section of 3-compartment sink when water is turned on. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed of facility walls at cook station and between prep units. -0- |