|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous dishes/pans stored as clean with sticker residue and food debris present on pans. CDI - PIC removed pans/dishes to be washed, rinsed, and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense chlorine at correct concentration. EHS observed sanitizer dispenser empty and PIC was able to change to new container. EHS observed unit dispensing chemical, however, after a few cycles not once did test strip detect concentration. PIC has contacted repair technician. Facility will voluntarily close until unit can be repaired. Once repaired, facility can voluntarily re-open.
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 (3) |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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). EHS observed all items in facility, minus two or three items, dated for today. Some of these items were cooked then frozen, some items were held cold, PIC stated most of these preparation was during the weekend; some items are received from Matthew’s location. PIC stated employees must have forgotten to apply date marks during preparation or receiving and dated items this morning. EHS advised to implement a system for date marking where items are dated upon receiving/preparation. Date marking should not be changed daily to accommodate for the new day. EHS advised that the date should never change only monitored to ensure the item is held less than 7 days. EHS advised PIC to go through facility and discuss with staff, changing the date to when it was made, ands discarding if over 7 days. 10-day VR required. REPEAT. (3)
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 . |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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. EHS observed numerous containers of seasonings, salts, and sauces stored in front of wok station without proper labeling. REPEAT. (2) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
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 numerous pans stacked clean with water present inside each pan. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. EHS observed gaskets in both make units soiled with black residue. EHS observed interior of make units soiled with food debris in reach in area of make units. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. EHS observed tiling that was placed above mop sink bending and exposing the interior section of the walling. EHS advised to replace tiling with a single tile that would be smooth and easily cleanable. Facility has added multiple plastic tilings to wall but it has created an uneven surface that is not easily cleanable and exposing the interior of wall which is absorbent.
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. EHS observed some ceiling tiles soiled with food debris, EHS observed flooring/walling underneath dish machine soiled with debris and residue. EHS observed food debris accumulating along walls around make line. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
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