| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. The handwash lavatory at the prep line has 71 degree F hot water. the one at the self serve is not 100. the Barhroom lavatories are erratic ranging from 83-120. Maintain at least 100 degree hot water at all lavatories. Handwash lavatories shall be kept clean at least daily.. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P The sanitizer at the 3 comp sink was not at least 200 ppm. Manager remade the solution to correct strength. Staff must check the solution with test strips when making.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The counter mount can opener is visibly soiled.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ham, chicken, sausage in the display case were not being held at 135 degrees F or greater. Alll hot foods shall be held at least 135 degrees F. These were discarded. Keep the hot hold cabinet doors closed to help preserve the heat.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf chili from yesterday was in the 2 door refrigerator at 43 degrees . Discussed with the manager proper cooling and getting the hot foods to 70 degrees within 2 hours and methods to achieve this. Manager discarded the chili. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf No accurate thermometer was located.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Both prep unit cutting boards are heavily scored and not easy to clean and sanitize. These shall be replaced.
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. The counter mount canopener is rusted and soiled. It shall be replaced with the ANSI approved kind that can be taken apart easily for regular cleaning.
4-501.11 Maintain equipment in good repair. The gasket on the WIC door is torn loose. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. A/ll exposed piping at sinks observed to have heavy grease/dust buildup. sides of fryer, hood, filters, black plastic rolling cart, equipment handles, 2 comp sink and pretty much all other equipment shall be cleaned from observed grease/dust buildup and dead bugs from 2 comp sink. If it is in the foodservice , it shall be maintained clean and in good repair |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door was open. maintain dumpsters with closed lids and door. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Major cleaning needed on the floors under ALL refriferators and other equipment. The walls observed to need better cleaning. Floors in the WIC and WIC need more cleaning. The ceiling vents are rusted, greasy,a d moldy. these shall be cleaned or replaced. |