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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 |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed speed rack full of blanched fries and TCS foods. PIC stated speed rack is mainly used to cool fries, due to amount facility will need in a day it is usually left uncovered. EHS advised to cover items on speed rack if cooling has been completed. (0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense sanitizer properly during beginning of inspection. PIC stated it has been used but only a few times since this morning. CDI - PIC was able to prime unit and run a few full cycles. EHS observed proper concentration of sanitizer prior to end of inspection.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans, stored clean, with sticker residue present on exterior of pan. EHS observed a few pans with food debris and residue present on interior portion of pans. CDI - PIC removed pans to three compartment sink to be washed, rinsed, and sanitized. (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: 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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced cheese, blue cheese, and ranch in make unit above 41F. PIC stated sliced cheese was placed into unit at 11am, ranch and blue cheese have been in unit over night. EHS observed dressings stored in portion cups stacked high in top of make unit; cheese placed on parchment paper in original packaging. EHS advised facility to consider storing cheese and sauces in reach in compartment of unit if cold holding cannot be achieved in top of make unit. CDI - PIC removed cheese to WIC to allow for quick cooling, sauces were voluntarily discarded. (0)
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. EHS observed shelving used to store food items in WIC soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink faucet broken in men’s restroom. PIC stated sink will be scheduled for repairs. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed concrete flooring in WIC in need of sealant. EHS observed sealant has diminished over time. EHS observed floor beginning to become sticky and hard to clean due to being absorbent.
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. EHS observed walls and flooring around three compartment sink and cooking equipment soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT (1) |
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