| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink by 3-compartment sink. -CDI- PIC provided paper towels. |
|
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 insect within bread crumb container. -CDI- PIC voluntarily discarded the bread crumbs. EHS observed no lid covering bread crumbs. EHS and PIC discussed keeping lids on all food to protect from contamination. PIC stated facility receives pest control treatment on a weekly basis. EHS observed no other insects throughout facility. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed containers of cooked vegetables, quinoa, and bread crumbs without lids. Cover all opened containers of food, when not actively cooling. |
|
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 multiple dishes, stored as clean, with visible residue/debris. Observed food residue on dicer and scoops, stored as clean. -CDI- PIC moved dishes back to dish machine to be re-washed.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed French toast batter, waffle batter, and pancake batter holding above 41F, stored on ice baths. -CDI- PIC stated batter was removed from cold holding 2 hours ago. Because batter was within the 4 hour cooling timeframe, PIC moved batter to WIC for rapid cooling. By end of inspection, EHS observed batter temperature dropping at sufficient rates to reach 41F within 4 hours. -PIC and EHS discussed placing batter on 4-hour TPHC or by keeping them on ice baths with more ice around the sides and smaller amounts of batter in each container. -REPEAT- No point escalation due to improvement in cold holding since past inspection.-
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 |
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) -Observed pumpkin purée and salsa held past their 7-day timeframe. Observed cooked noodles without a date mark. -CDI- PIC voluntarily discarded the salsa, pumpkin purée, and noodles. -REPEAT-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 boxes of oranges in WIC stored directly on the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed two dented cans, stored among cans intended for customer use. Store dented cans in separate area, not to be used for service. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 50ppm quat sanitizer. -CDI- PIC refilled sanitizer to 200ppm quat. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed in-use utensils stored in water at 117F. -CDI- PIC replaced water at 135F. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 multiple boxes of single-service articles stored directly on the floor. Raise at least 6 inches above the ground. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips. Obtain test strips. -10 day verification visit required- |