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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the slicers stored as clean over the food prep sink to have food debris on the back surfaces of the blade. REPEAT. No permit action as there has been drastic improvements noted and no insert containers were observed with food/sticker residue. Any further violations next inspection in food contact surfaces will result in permit action.
CDI - PIC placed slicers at dishpit to be W/R/S.
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 .
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed containers of watermelon that were dated marked for 7/14. When questioning the PIC on the date marking she stated that there is no way the watermelon could be from that date as they didn’t even get more watermelon until this weekend. During further questioning the PIC stated that the employees will sometimes just refill containers instead of W/R/S the container and changing the date marks. EHS stated that they must wash the food contact surfaces/dishes between all uses and cannot just refill containers despite it being the same product. 3 day VR to observe continued compliance in cleaning frequency.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed 3 containers of cut watermelon (one in WIC, one in the cookline opentop, one in the cookline lowboy) that were all date marked for 7/14, making today day 9. REPEAT.
CDI - PIC voluntarily discarded all containers of cut watermelon.
- Observed containers of diced grilled chicken and cooked onions in the cookline opentop closest to the dishwasher with no date marks on them. Cookline employee stated they chicken is from the larger batch of grilled chicken in the WIC which was date marked for 7/19 and he was present when the onions were done on Saturday (7/19).
- Observed an insert containers of diced of marinara sauce in the WIC that was not provided with a date mark. PIC stated it was from the night prior.
CDI - PIC date marked containers of chicken to match bulk batch and containers of onions/marinara sauce for cook dates.
- Observed a container of cooked peppers that was date marked for 7/16-7/23, which is 8 days total. REPEAT.
CDI - PIC corrected date mark.
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a blue solution at the front counter area that was not labeled as to its contents. REPEAT.
CDI - PIC labeled chemical bottle. |
|
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 several spice shakers and squirt bottles of condiments/dressings at the cookline that were not labeled as to their contents. |
|
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 the PIC working in the kitchen without a proper head covering/net. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the solutions of both wiping cloth buckets in the kitchen to be testing at approx. 50ppm quaternary ammonia. REPEAT.
CDI - PIC refilled containers and solution retested at 200ppm. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 a pizza peel stored in an uncleanable crevice between the cookline opentop refrigerator and prep table. Pizza peel is not in contact with TCS foods only the bottoms of the pizza pans when removing them from the conveyor oven. |
|
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 the sanitizer dispenser at the 3 compartment sink to be not functioning properly. PIC stated they do not really use the 3 compartment sink as all dishes are placed into the dishwasher and sanitizer buckets are filled up at the mop sink chemical dispenser which was observed functioning properly. |
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