|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 0ppm quat sanitizer dispensing from 3-compartment sink when being used to sanitize. Observed container of quat sanitizer empty due to hole in bottom of container. -PIC stated container will be repaired. Until repairs are made, facility will use chlorine/bleach to sanitize at the 3-compartment sink. EHS observed PIC create 150ppm bleach sanitizer solution. Facility still uses chlorine-sanitizing dish machine, as well. EHS observed dish machine functioning properly. - 3 day verification visit required-
-REPEAT-
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in tall RIC above 41F (see temperature chart). Food in RIC has been above 41F for an unknown amount of time. Temperature of foods in RIC has not been checked for over 4 hours. Observed ambient temperature of unit at 54F. - PIC voluntarily discarded all TCS foods above 41F (grilled mushrooms, grilled peppers, grilled onions, sliced ham, sliced Cuban meat, sliced cheese, shredded cheddar, sauerkraut, spinach, unsalted butter). - PIC called for tall RIC repair and stated repairman is expected to arrive today. - 3 day verification visit required. EHS will follow up. -
-REPEAT-
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large buckets of food (pickles) stored in direct contact with the floor in the WIC. Store at least 6 inches above floor. -REPEAT- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in-use wiping cloth stored directly on cutting board surface. EHS observed employee use wiping cloth to clean cutting board. Only store in-use wiping cloths (used for food-contact surfaces) in sanitizer in between uses. - PIC stated wiping cloths are intended to be used to hold hot dishes, not food-contact surfaces. |
|
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. -Observed buildup of debris along shelves throughout facility (RIC, WIC, clean utensils shelves). Observed food residue accumulation along interior of reach-in-coolers. Increase frequency of cleaning. -REPEAT- |
|
55
|
0.50
|
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.
-Observed floor in dish area and in WIC with buildup of dark residue Clean with more frequency. -REPEAT-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
-Observed tiles cracked in need of replace, fill or repair. Repairs have been made with FRP and walls being painted. EHS observed improvement from past inspection. -Repeat violation, no point escalation- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee water bottle (closed with cap) stored on prep table surface. -CDI- PIC moved water bottle to lower shelf. |
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