| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items between RIF and WIC that are already cooled with no tops. Repeat. |
|
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 multiple metal containers with sticker residue stacked clean so that one containers sticker residue, was touching the inside food contact surface of the next container. CDI Items moved to dish are for rewash.
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
|
3
|
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 items throughout facility holding above 41F. Cut lettuce, pico in prep top, cooked cut chicken in prep top were voluntarily discarded. Sliced deli meat, and raw meat was placed on a sheet tray and placed back in walk in. Prep unit ambient was 40, all other items holding 41F and below. Temperature elevation was due to prep phase holding out in prep area too long but under 4 hours. Cut lettuce was placed in unit without cooling down first. Ambient temp of cold drawers was 43F. All items regardless of temp were moved out of cold drawers until unit can be assessed. VR required. 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed marinara with time stamp being held on 4 hour TPHC with no procedures. CDI procedures written out with EHS and PIC
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large doors open with no means to keep insects out.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used as a utensil to scoop out tatter tots in RIF. Use utensil with handle. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet, “wet nesting”- must air dry completely before stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed cold drawers not holding ambient or TCS food 41F and below, observed prep top with broken hinge on top, Observed prep sink not functioning- PIC stated it has not worked for extended period of time. is required to be repaired. VR required. |
|
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 bottom shelf of cold drawers with puddling water, observed debris and build up in RIF. Clean with more frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 floors damaged throughout facility (Cracked floor tiles at grill line, etc.). |