|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed the wall mounted potato slicer in continuous use throughout the inspection and as per the PIC it is cleaned once a day at close.
CDI - Slicer cleaned and PIC to implement new procedure for 4 hour cleaning.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw chicken wings in large plastic bin with the lid on in the WIC at a temperature of 45F. Cookline employee stated he had it out prior to the inspection starting and had put it back in the WIC within the last 20-30 mins.
CDI - Lid removed to allow for the product to rapidly cool. Observed at <40F at the end of the 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 . |
|
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 a chemical spray bottle that was not labeled as to its contents.
CDI - PIC voluntarily discarded as he was unsure what it was and does not use it.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle stored hanging on the middle rack of the wire storage, directly adjacent to the plastic multi-use baskets and serving trays.
CDI - PIC moved bottle to lower shelf next to other chemical bottles. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 several containers and squirt bottles throughout the establishment that were not labeled as to their contents such as, but not limited to, container of cinnamon/sugar, squirt bottles of vinegar, shaker of sesame seeds, and a container of powdered sugar. |
|
45
|
0.50
|
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 single service containers throughout the facility with their food contact surfaces face up, allowing for potential contamination. |
|