| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink next to prep table. CDI - EHS went and obtain paper towels at another hand washing sink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer below 50-PPM being used to sanitize utensils/equipment in 3-comp-sink. CDI -PIC discarded solution and manually made sanitizing solution between 200-250PPM concentration. PIC stated wall dispenser is broken and not connected.
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 |
|
22
|
1.50
|
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 container of tuna salad in the walk-in cooler above 41°F from 12:30 PM and another container of tuna salad in the flip top above 41°F from 11:30 AM. CDI - PIC voluntarily discarded both containers of tuna.
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 box of tea being stored on the floor underneath storage rack. CDI - PIC moved box to shelving. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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. Observed three boxes of paper towels being stored on the floor. CDI - PIC moved boxes to shelving. |
|
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 wall mounted chemical dispenser in disrepair. PIC will place work order. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 several stainless steel containers with stickers and sticker glue still attached on storage racks.
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 railing for flop top units with food and debris build in need of cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 food debris on floors inside walk-in cooler, and corner areas of kitchen in need of cleaning. Observed vent covers above 3 -comp sink with dust buildup in need of cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-303.11 Provide required lighting intensity. Observed only 2-5 foot candles of lighting inside walk-in cooler. Add brighter or additional lighting to meet lighting requirements. PIC will place work order. |