|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed metal plans stacked on clean storage shelves with sticker residue on outside surfaces transferring to inside surface. CDI - PIC placed items in dish area to be recleaned.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pan of hamburger patties in grill drawer above 41F. CDI - Items discarded
Observed TCS items in WIC above 41F. Ambient temperature of unit was observed at 48F. PIC was unable to determine how long unit was malfunctioning. CDI - All TCS food was voluntarily discarded. Items received in delivery at 9:00am may be placed in beer cooler for rapid cooling. Items were verified by EHS using time/date stamped invoice. A VR will be conducted within 3 days to verify unit repairs and holding temperature. Facility may utilize unit once it is determined that it can hold TCS food at 41F or below. - 1.5 -
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed squirt bottles of oil and water on grill line without a label. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer in wiping cloth bucket at 50ppm Quat. Per directions on bottle, sanitizing concentration should be between 200-400ppm.
CDI - PIC remade sanitizer at concentration of 400ppm at dispenser. - 1 - REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed WIC with an ambient air temperature of 48F. TCS items were discarded (see #22). PIC called in for repair. - 0.5 - REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee purse, coat, and back pack stored on shelf next to pressure cooker in dry storage. Designate area for employee belongings that prevent contamination of food and equipment. - 0.5 - |
|