| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Sanitizer solution at 3-compartment sink measured 0 ppm quat. Quat sanitizers shall be 150-400 ppm. Sanitizer refilled with dispenser and it still measured less than 150 ppm quat. CDI - Sanitizer poured straight from the bag and mixed with water until it was 200 ppm. Establishment needs to contact chemical company to repair dispenser. //
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Blender pitchers on shelf had multi-day residue on them. Cutting boards, containers, and other utensils stored as clean also had food debris on them and were stored as clean. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - All items taken to 3-compartment sink to be re-washed.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs, cooked potatoes, pickled eggs, and pickled onions measured 46-51F in upright cooler. TCS foods in cold holding must be 41F or less. All TCS foods discarded by PIC. PIC stated that door was left open for 45 minutes putting an order away around 9AM. Cooler is also packed very full of food that could be blocking air flow. Cooler dropped to 44F by end of inspection. CDI - PIC moved all the TCS foods to the freezer to rapidly cool them down. EHS will check cooler tomorrow to ensure it is functioning properly.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Container of boiled eggs were missing date label. Eggs must be dated when the commercial package is opened, and then date marked and used within 7 days of opening commercial container. CDI - PIC placed date on eggs. Reduced to half credit due to different circumstances from last inspection. REPEAT
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of multi-surface cleaner stored on shelf above food on dry storage shelf. Do not store toxic chemicals above food. CDI - PIC relocated spray bottle. 0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees preparing food are not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. 0 pts. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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. Utensils were being stored in 70F water that was very dirty. In-use utensils may only be stored in water if the water is at least 135F and maintained clean. REPEAT |
|
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. Replace torn gaskets on the doors of both reach-in coolers. 0 pts. |
|
49
|
0.50
|
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. Moldy buildup and standing dirty water observed in bottom of sandwich cooler. Interiors of all refrigeration units need to be cleaned. Shelves, sides and outsides of equipment, outsides of blender rinser, and interior of microwave. Establishment needs to clean more thoroughly and more frequently. |
|
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. Clean walls behind prep areas. 0 pts. |