|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 - Cleaning brush stored in basin of back handsink. *CDI - PIC removed item from handsink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Front Handsink blocked by mop bucket. *CDI - PIC removed mop bucket from in front of handsink. |
|
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 - Potato Salad in 2 Door RIC and Pulled Pork in Flip Top Lowboy without date marking, PIC stated item was thawed from frozen and date must’ve rubbed off. *CDI - PIC date marked potato salad and voluntarily discarded pulled pork.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of hard surface sanitizer without label to identify toxic substances within. Observed Spray bottle labeled bleach sanitizer containing hard surface sanitizer. *CDI - PIC correctly labeled all spray bottles. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
*REPEAT* 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Fish thawing in standing water in prep sink. *CDI - PIC placed fish into container and turned on running cold water. |
|
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 - 3 squeeze bottles with sauces not easily identifiable without labels. *CDI - PIC labeled items. |
|
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 - Bag of red and bag of yellow onions stored directly on the floor. *CDI - PIC removed items from the floor. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
*REPEAT* 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 - Boxes of various single-service items stored directly on the floor. |
|
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 - Baseboards between Handsink and stove top in need of re-caulking. |
|