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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 |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
EHS observed employee beverages present on prep units during inspection. EHS reminded staff that drinks must be located in designated area.
-0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed dishes stored in clean dish storage with visible sticker residue present. Dishes were stacked so that sticker residue is touching the food contact surface.
CDI- Dishes were taken to dish area to be w/r/s.
-0-
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
EHS observed facility adding labels to products with the wrong prep date. Facility is pulling small portions from larger batches in the WIC and then labeling them for today (portion date) instead of the date the item was cooked/prepared. EHS and PIC discussed this at length since the facility is also placing shift stickers on items. EHS advised using two labels since utilizing the shift labels are facility policy. EHS observed one container of cut melon and a speed rack of blacked fries with no date marks. EHS advised that facility review date marking policies and train staff on which date should be used for product.
CDI- EHS allowed PIC to add date marks to food as it could be traced back to larger portions in the walk in cooler.
**REPEAT** -3-
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
EHS observed finishes being stored between prep tables on the cookline. EHS advised that cooking utensils shall be stored in a location/area that is able to be sanitized every 4 hours.
CDI- Food employee removed the knifes.
-0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
EHS observed several stacks of dishes stored clean and stacked wet.
**REPEAT**
-0.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed missing caulk for the center kitchen hand sink.
**REPEAT** -0.5- ** EHS deescalated points due to improvement- facility has repaired caulk on dish machine
4-501.11 Maintain equipment in good repair.
EHS observed chemical dish machine in kitchen putting out too much chlorine. EHS was getting over 200ppm readings. Facility was not using dish machine at time of inspection. Facility has a larger high temp dish machine that can be used until the sanitizer concentration can be corrected. |
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