| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.14 Post a handwash sign at each handsink.
Observed no paper towels at handsink next to three compartment sink during inspection. Observed no handwash sign in back bathrooms.
CDI - Paper towels provided. REHS supplied handwash signs.
Repeat. 2 pts. |
|
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 deli slicer caked with debris during inspection. Employee stated slicer had been cleaned roughly an hour before REHS discovery.
CDI - Deli slicer properly cleaned.
0 pts.
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 |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed various TCS foods being held in hot holding units below 135F during inspection. Observed cooked chicken tenders being held at room temperature after being fried for an unknown amount of time. See temperature chart.
CDI - Chicken tenders voluntarily discarded. Facility allowed to hold all items in hot cabinets on TPHC, as internal procedures already require all hot foods to be discarded after 4 hours for quality. REHS provided MCHD TPHC procedures during inspection.
1.5 pts.
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
|
1
|
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 box of food being stored on floor in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times.
Repeat. 1 pt. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed various metal hotel pans wet stacked together during inspection. Ensure all equipment and utensils are properly air dried before storage.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed box of single use food storage bags being stored directly on floor during inspection. Observed single use container lids being stored with their food contact surfaces facing upwards, exposing them to possible contamination. Ensure all single use items are stored in a manner that does not promote their contamination.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed gaskets on hot display case heavily damaged. Damaged gaskets are suspected to be the cause of hot holding issues in display case. Repair or replacement necessary.
0.5 pts. |
|
56
|
0
|
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 various employee belongings being stored on prep areas, food contact areas, and above or in conjunction with customer foods and service items. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items.
0 pts. |