| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lettuce inside basin of hand sink beside front fliptop. CDI- lettuce removed from hand sink. See comment. (-0)
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at hand sink 1. CDI- PIC restocks had sink with soap. (-1) |
|
16
|
1.50
|
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 numerous plastic containers stored as clean with sticker reside and utensils with food debris. CDI- PIC removed containers and utensils for re-cleaning. (-1.5) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 TCS items without date mark in RIC. CDI- PIC and food handlers affix date marks to all items requiring. EHS advises the PIC to reaffirm date mark procedures with staff. (-0)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items on time in steamwell labeled for 5 hours, and unsalted butter on prep top not labeled for time, or present on the written procedures. CDI- PIC adds unsalted butter portions to TPHC list, and labels items for 4 hour hold time. (-1.5) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep counter direct beside food prep equipment. CDI- PIC removes from food prep area. (-0) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled spices beside flattop. CDI- Food employee labels spices. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp stored inside undrained ice at cold drawer. CDI- PIC removes shrimp from ice. Unit is holding other TCS foods at 41F and lower; PIC will attempt storage of shrimp without ice and monitor as needed. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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 scoops inside water at 83F. EHS advised PIC to store scoops in water at 135F or above, CDI- PIC removes scoops from water and moves to ware-washing. (-.05) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food debris in non-food contact portion of far left cold-drawer. Increased cleaning frequency is recommended. (-0) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed substantial waste on dumpster pad surrounding receptacle. EHS notes dumpster is shared by other establishments; additional space for trash may be required if compliance at shared dumpster cannot be achieved. (-0) |