| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with soiled green scrub pad inside sink at hot bar. CDI - Employee removed green scrub pad.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping ice into hand washing sink. CDI - EHS educated employee on what hand washing sink usage.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with soiled cloth inside sink near deli station. CDI - Employee removed cloth from hand washing sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed portioned containers of black berries with mold growth inside walk in cooler. CDI - PIC discarded box of portioned containers of black berries. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed four in use quaternary sanitizer buckets below 50PPM throughout kitchen area. CDI - PIC discarded quaternary sanitizer solution and cloths.
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 buffalo chicken pieces, bread chicken pieces, pinto beans, shredded cheese blend, scramble eggs, slice tomatoes, cut lettuce, blue cheese dressing, and ranch dressing at salad bar all above 41*F. See temperature chart. Food containers are brought out for service at 11:00am and closes at 2:30PM. Food is held over for the next day service and are not discarded at the end of the day. PIC is currently not using TPHC and wants to continue using temperature control for TCS foods at salad bar. CDI - PIC voluntarily discarded TCS foods that were above 41*F.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed at deli station containers of hummus date marked 10/22-10/28 and pimento cheese, tuna salad date marked 10/21-10/27, sliced ham date marked 10/24-10/30 in flip and low boy cooler. CDI - Employee discarded foods.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of chemical cleaner stored on top of prep table next to utensils and dry ingredients. CDI - PIC removed spray bottle to chemical shelf. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed five secondary squeeze bottles in deli station without any form of labeling. CDI - Employee was able to label metal container where bottles are held.
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four secondary squeeze bottles at grill station without any form of labeling. CDI - PIC was able to label metal container where bottles are held. |
|
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 several boxes stored on the floor in walk in freezer. PIC stated they received a truck order early this morning.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of oil stored on the floor near grill area. CDI - PIC moved items off the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wet wiping cloths stored on the floor in deli station. CDI - Employee moved buckets off the floor.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wet wiping cloths stored on the floor in hot bar station. CDI - Employee moved buckets off the floor.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter tops in deli station, and main kitchen area. CDI - Employee discarded all wet wiping cloths. |
|
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 open box of napkins stored on the floor near self service station. CDI - Employee removed box of napkins off the floor.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 2 rows of; paper bowls, plastic lids and plastic cups without any form of protection at salad bar station. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no form of sanitizing hot water temperature indicator during inspection 10 Day-VR required for thermometer or indicator. |