| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed the hot water handle to the handwash sink adjacent the kitchen entrance to be broken and not allowing for hot water to dispense at the handwash sink. PIC stated that it had broke 2 day prior during their shift and the owner was notified. Maintenance is scheduled to come look at it and determine the next steps on the repair. Facility has other handwash sinks in the kitchen with functional hot water.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use the handwash sink to fill up a container of water to be dumped into the steamtable.
CDI - EHS intervened and provided education on proper usage of handwash sinks and how they are to remain for handwashing only. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice deflector and interior surfaces of the ice machine to have accumulations of black grime.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed the interior surfaces of the microwave on the cookline to have accumulations of food debris/splatter. |
|
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 an insert container of macaroni & cheese to be in the tabletop steamtable at temperatures of 125-131F. PIC stated that it had not been in the steamtable for longer than 45 mins.
CDI - PIC rapidly reheated to 165F in the oven.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed large plastic containers of macaroni salad, rigatoni noodles and spiral macaroni noodles to be at temperatures of 44-47F in the 2 door lowboy across from the oven. Refrigerator was observed to be at an ambient temperature of 45F. Insert containers were composed of thick plastic and the items found out of temperature were thick/dense. Other items in the refrigerator such as pasta salad and Reggie sauce (marinara & cream cheese base) were observed to be at 41F despite the ambient being at 45F. Out of temperature items voluntarily discarded and items found at 41F were moved to the WIC at the time of the inspection. Ambient temperature observed to not go below 45F during the entirety of the inspection. 3 day VR to observe repair/continued compliance.
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
|
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 bulk container of sugar to be stored directly on the floor in front of the dry storage rack adjacent the oven. PIC stated they do not use the sugar and do not need the bin anymore.
CDI - PIC voluntarily discarded sugar and bulk container. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the ice scoop to be stored directly on top of the ice machine, without any barrier protecting it from contamination.
CDI - Ice scoop cleaned and placed in a cleaned bin. |
|
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 the gaskets to the WIC to be falling off of the door at the time of the inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed multiple cutting boards to have heavy scoring and staining on their surfaces, rendering them no longer easily cleanable.
CDI - PIC voluntarily discarded both cutting boards. |
|
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 interiors of the opentop refrigerators to have accumulations of food debris/grime. REPEAT.
- Observed the dishwasher racks to have heavy accumulations of black grime on their surfaces. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 ceiling tiles and ceiling vents to have accumulations of dust/debris. |