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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed slicer with large amount of visible debris along the underside of the blade. PIC indicated it is cleaned daily. CDI - EHS re-educated PIC on washing FCS every 4 hours or when switching species. PIC cleaned slicer.
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 1 pan of cooked beef in a standing RIC cold holding at 45F. PIC stated they had been working out of the RIC during service, specifically with the pan of cooked beef. CDI - PIC re-located cooked beef to prep unit and EHS educated PIC on the limitations of RIC use. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed RTE tamales in WIC bearing no date mark. CDI - PIC verified make date and placed label.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P
Observed raw burger patties in RIF being stored in non food safe grocery bags. CDI - PIC removed affected food from grocery bags and placed in food safe clear bags.
4-501.11 Maintain equipment in good repair.
Observed RIF with broken gasket.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed mobile cutting boards and prep top cutting board with deep grooving and not smooth/easily cleanable, rendering them unable to be cleaned appropriately. |
|
49
|
0.50
|
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 WIC with large amount of visible rust, debris and buildup on the shelving/racks. More frequent cleaning is required. |
|
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 tile in front of WIC to be damaged and holding water. Repair tiles to preclude accumulation of water and buildup.
Observed floors with large amount of grease build-up throughout kitchen in hard to reach areas and area around ice machine. In need of more frequent cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 3 employee bottles of water being stored on food prep shelving below active food prep. CDI - PIC re-located employee items to appropriate area. |
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