| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up and residues on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw, cooked mushrooms, sliced tomatoes, pasta salad, and deli turkey in flip top cooler cold holding at temperatures between 44F and 49F. Items in flip top cooler were prepared day of inspection and placed in flip top cooler. All items are discarded at the end of lunch service. CDI - Flip top cooler was placed on TPHC. Internal cooler temperatures were measured at 41F. PIC has been advised to conduct frequent temperature checks of TCS foods and to completely cool TCS foods prior to placing in flip top cooler. -1.5 points-
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 . |
|
23
|
0
|
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 container of quinoa salad, prepared 5/23, in walk in cooler. CDI - Quinoa salad was discarded. -0 points-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for hollandaise sauce being held on TPHC. Hollandaise is prepared, held for four hours, and then discarded. Proper begin and discard times are written on time sticker placed on container of hollandaise. Written procedures were created with, and e-mailed to, PIC. -REPEAT- -1.5 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in reach in cooler located under flip top unit. -0 points- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outdoor food prep area with door left open. Use fly control devices (such as mesh curtain) to prevent insect entry. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top unit. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of unclean portion of ice machine. -0 points- |
|
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 gasket on walk in cooler torn and hanging. Replace gasket. -0 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for testing quat sanitizer concentrations at three compartment sink. Establishment uses chlorine sanitizer at dish machine and quat sanitizer at three compartment sink. A verification will be conducted by June 9th, 2025 to determine if establishment is in compliance. -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling above dish machine with peeling paint. -0 points- |