| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed proper documentation for EHP onsite and correct answers from staff, but no signed verifications of training.
CDI- EHS provides forms for employee signatures.
Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement (-0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes stored as clean with food debris and date mark sticker residue.
CDI- Dishes returned to warewashing for W/R/S. (-3) |
|
19
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed mashed potatoes in steamwell at 90F for over an hour, and at 100F 25 minutes later. Item not on track to meet proper cooling time parameters.
CDI- PIC relocates potatoes to reheat steamwell and rapidly reheats to 165F in order to meet reheat parameters. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several TCS foods closest to door in WIC between 42F-44F. Also observed overfilled cheese, portioned rice, spinach artichoke dip, and garlic mayo placed into fliptops this morning above 41F, as well as raw ribs at 47F moved to cold drawer from WIC this morning.
CDI- All items rapidly cooled in WIC. Overfilled portions removed so cold holding can be maintained. PIC advised to monitor cold drawers for proper temperature and make corrections as needed. (-1.5) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed scoops in dipper well at 127F. PIC advised to bring water to 135F for use storing utensils. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed vegetable oil stored in single service cup. Also observed wood platters for serving fajitas in deteriorated condition. EHS advises PIC to immediately remove splintering wooden platters from service. Food contact surfaces made of wood must be sealed in food-safe coating, be non-absorbent, smooth, and in good condition. (-0.5)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several cutting boards with severe scoring. Replace at earliest opportunity. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed accumulated grease residue on cook line equipment throughout. Increased cleaning frequency is advised. (-0)
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 dark residue on non-food contact portion of ice machine. (-0.5) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
Observed overflow of cardboard at dumpster. Increase trash pickups as required to manage volume. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 damaged flooring in WIC causing difficulty accessing WIF and cleaning floor tiles properly. Repair at earliest opportunity.
REPEAT.
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 floors and walls in need of cleaning throughout facility. Beneath equipment should be cleaned to remove food debris. (-1) |