|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the 2 immersion blender heads to be stored as clean on the clean dish rack adjacent the dishwasher with visible food debris on the blades. REPEAT.
CDI - PIC placed at dishwasher 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 . |
|
23
|
1.50
|
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 an insert container of hard boiled eggs, an insert container of pico, and an insert container of cooked spaghetti to be stored in the cook line open top/lowboy refrigerators and all were not provided with a date mark. PIC stated that the pico was done the night before, the hard boiled eggs are done daily and was from yesterday, and the spaghetti was done on Saturday night when they ran out. PIC stated they have had to have some managers and staff that are not usually in the kitchen help out recently due to an increased amount of kitchen staff calling out these last 2 weeks and that they may have missed some date marks for that reason. REPEAT.
CDI - PIC date marked all items.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed the newly used digital menus to not have an asterisk linking the burgers, which are offered cooked to order as per the PIC, to the consumer advisory/disclosure on the top of the menu. Correct reminder and disclosure were observed on the digital menu just no links. 10 day VR to observe the asterisk added to the menus. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles containing yellow and red liquids to be stored on a rack in the dishwashing room without labels as to their contents.
CDI - PIC labeled both bottles. |
|
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 lid to the ice bin in the back kitchen area to be broken/not sitting flush. PIC stated he is already in the process of replacing the entire ice bin portion of the ice machine as its cheaper than repairing the broken lid by itself. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 the gaskets and interior base of the cookline refrigerated drawers and the 2 door cookline lowboy freezer to have accumulations of food debris. REPEAT. |
|
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 the floors throughout the cookline, specifically below prep tables and by the fryers, to have accumulations of food debris/grease/grime. |
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