|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a large bowl of raw chicken stored on a shelf directly above a container of raw pork in the lower left door of the 4 door RIC.
- Observed bags of raw chicken stored on a shelf above a container of raw beef in the lower right door of the RIC.
CDI - PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed the PIC use the thermometer to temp fried chicken without sanitizing the probe prior to using.
CDI - EHS provided education and probe was sanitized. |
|
43
|
0.50
|
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. - Observed a ladle stored in a container of water at 94F adjacent to the cookline. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a large pot, stored as clean, on a crate directly beneath the handwash sink adjacent the cookline which subjects the clean dish to potential splash and drip contamination while handwashing is occurring.
CDI - PIC W/R/S pot and relocated. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved air fryer in use next to the cookline. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed dishes soaking in the 3 compartment sink wash basin with the water at a temperature of 94F and no active ware washing occurring. REPEAT.
CDI - PIC refilled wash basin with new wash water >110F. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed the cardboard dumpster to not be provided with a drain plug. REPEAT. |
|