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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 |
|
|---|
|
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 two (2) handsinks at entrance of kitchen with no paper towels at start of inspection. Per conversation with PIC, paper towel dispensers at handsinks were non functional and out of folded paper towels, respectively. CDI - PIC provided rolls of paper towel from office to be provided at handsinks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of marinated chicken breasts and one (1) box of raw beef patties stored above raw curry goat in reach in freezer. CDI - Storage order of raw animal foods was adjusted to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temperature dish machine producing sanitizer levels at 0 ppm. A verification of machine functionality will occur no later than 08/31/2025/
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food contact probe of thermometer with soil prior to calibration. CDI - EHS cleaned and sanitized thermometer during calibration.
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 microwave oven within kitchen with accumulated heavy food soils. Clean microwave interior daily as needed. REPEAT.
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 |
|
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 three (3) portions of TCS, non date mark exempt food (mashed potatoes and cream cheese in WIC, penne pasta in prep unit) date marked as prepared on 08/20, past maximum hold time. CDI - Head chef and PIC voluntarily disposed of out of date food items. All other TCS foods were properly dated and prepared.
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 . |
|
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 three compartment sink with heavy residue. Per conversation with PIC, sink had no been used in lieu of available dish machine. Observed soil accumulation on dry storage shelves. Observed moisture accumulation on interior of prep unit. Clean/maintain equipment and non food contact surfaces as required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed chemical tower of 3 compartment sink with disconnected tubing. Per conversation with PIC, tubing had been disconnected due to spray from 3 compartment faucet. EHS instructed PIC to clean out 3 compartment sink and utilize available food service bleach to wash, rinse, and sanitize food contact surfaces manually until such a time that the ware washing machine is functioning and properly sanitizing food surfaces.
Observed one (1) handicap accessible sink in female restroom marked as non functioning. Repair plumbing as needed to provide running water under pressure to all plumbing fixtures. |
|
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 soils on floor and walls throughout kitchen prep areas. Clean floors, walls and ceilings of dust, food soil, and splash as needed. |
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