| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to not be dispensing any sanitizer solution and was testing at 0ppm. Sanitizer bucket was discovered to be empty.
CDI - PIC changed sanitizer bucket and after being primed the machine tested at 150ppm chlorine.
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. - Observed a large amount of the insert containers that were stored as clean on the clean dish rack adjacent the 3 compartment sink to have sticker residue and food debris. REPEAT.
CDI - PIC placed contaminated dishes at the dishwashing area to be W/R/S. PIC stated that if they are unable to remove the sticker residue then they will replace the pans which have sticker residue.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a metal bowl containing a Caesar salad stored on top of the insert containers in the cookline opentop refrigerator at a temperature of 47-49F.
CDI - PIC voluntarily discarded.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 a container of diced tomatoes with a date mark of 10/4-10/9, a plastic container of shredded romaine lettuce with a date mark of 10/1, and a container of feta cheese with a date mark of 10/2 in the cookline opentop/lowboy refrigerator. REPEAT.
CDI - PIC voluntarily discarded all past date items.
- Observed a container of marinara sauce in the cookline 2 door lowboy with a date mark of 10/12-10/15. PIC stated that it was from the night before and they had asked another employee to “date it for the 12th” and didn’t realize that they had put the start date for 10/12 and not the discard date.
CDI - PIC corrected date mark on marinara sauce.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed the only thermometers on site to be thick probed dial thermometers, which did not allow for the accurate measurement of thin foods. PIC ordered new thermometers at the time of the inspection and stated they should be delivered over the weekend. 10 day VR to observe compliance. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous fruit flies/flying insects throughout the kitchen. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a container of cooking oil to be stored directly on the floor and beneath the 3 compartment sink, directly adjacent to the drain lines.
CDI - Cooking oil moved. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to not be functioning properly. Facility makes the sanitizer solution for the wiping cloth buckets using bleach as the dispenser has been broken for a while as per the kitchen employee. EHS observed properly concentrated bleach wiping cloth buckets. PIC contacted Ecolab for the repair to the dispenser during the inspection. |
|
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 the exterior and interior surfaces of the equipment/refrigeration throughout the kitchen to have accumulations of food debris/grease/grime. Equipment includes the cookline refrigerated drawers, cookline opentop/lowboy refrigerator, cookline 2 door lowboy, racks in the WIC, and cookline microwave. REPEAT. |
|
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. - Observed the floors in the WIC and the walls surrounding the dishwasher/pre rinse sink to have accumulations of food debris/black grime. REPEAT. |