|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed a few personal drinks cups stored on pre top units. CDI - PIC voluntarily discarded drinks. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of cooked spicy chicken wings hot holding in display case below 135F. CDI - PIC voluntarily discarded pan of spicy wings. PIC unsure when food was cooked. See temp chart.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 secondary squeeze bottle of blue cheese without any form of datemarking. Observed cut liver mush in WIC and low boy cooler without any datemarking. CDI - PIC couldn't verify date and voluntarily discarded item.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut liver mush in WIC and low boy cooler without any datemarking. CDI - PIC couldn't verify date and voluntarily discarded item.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps underneath entire lower portion of exit door to kitchen.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and seating area of establishment. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair restraints. PIC stated that they need to order hair nets. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 several clear containers stored clean with stickers and glue residue still attached on wired racks CDI - PIC moved items to 3-comp-sink.
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 wired racks above 3-comp-sink and in WIC with food debris and build up. Increase frequency of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 grease and food build up throughout kitchen in hard to reach areas around cooking equipment floors and walls. Increase frequency of cleaning to minimize build up. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
REPEAT6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up and dripping from filters backsplash of frier equipment.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal bags and incenses being stored on wired racks among single services items and food. CDI - PIC moved items to office. |
|