| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build up on food contact surfaces of ice machine including the pieces used to make the ice and the edge where the ice is dumped. Ensure more frequent cleaning. CDI: Ice machine was turned off and began draining for staff to properly wash, rinse, and sanitize all interior areas. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pepperoni (9/22) and chicken (9/23) held past 7 days. Observed shredded chicken, diced chicken, and bag of pepperoni with no date mark. CDI: All items out of compliance voluntarily discarded. Observed items in the prep top all date marked 9/30. Kitchen staff stated he had just refreshed the pans. Per kitchen staff, product was actually prepared yesterday. CDI: Dates corrected to say 9/29. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures on site for TPHC for wings. CDI: TPHC procedures filled out during the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time marked for wings held out at room temperature. CDI: Time marked as kitchen staff stated he pulled them at 10:30 when they opened. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed employee hand dilute sanitizer bucket with quat sanitizer. EHS asked if the bucket was tested and employee stated it was ready. Quat solution was in excess of 500ppm. CDI: Bucket dumped out and sanitizer refilled from the sink dispenser which was at the proper concentration. |
|
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 kitchen staff with no hair restraint. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer on site for dish machine. VERIFICATION REQUIRED |
|
49
|
0.50
|
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. Observed some build up on gaskets of coolers. Observed build up on exteriors of pans stored as clean. Ensure thorough scrubbing and that dish water is at 110F or above and changed frequently when manually warewashing. REPEAT VIOLATION |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hot water at handsink next to ice machine not reach over 78F. Hot water throughout facility is provided at 100F or higher (see temp chart). Ensure mixing valves allow for hot water to reach 100F minimum. Other handsink in the kitchen was in compliance and is convenient. Long term compliance visit to be made along with VR for dish thermometer. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall damage in the dry storage closet.Observed minor damage on some areas of dry storage sliding doors. Observed some minor rusting and sealant chipping/peeling on shelving above 3-comp and in walk in cooler. Observed flooring in walk in cooler with some damage and in need of resealing.
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 dust build up on AC unit and AC vent covers as well as some adjacent ceiling tiles. Observed minor build up on wooden shelves over prep table in kitchen. Ensure more frequent cleaning. |