| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf OBSERVED FACILITY REMOVED HAND SINK BETWEEN DAY OF PERMITTING AND TODAY WITHOUT OBTAINING APPROVAL TOM DO SO. APPROVAL IS DENIED TO REMOVE AND AN INTENT TO SUSPEND THE PERMIT IS ISSUED. FAILITY WILL BE PLACED ON W STATUS UNTIL HAND SINK IS REINSTALLED AND VERIFIED BY MCHD. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED BLANCHED FRIES, CHICKEN COOKED YESTERDAY AND ALL CUT LEAFY GREENS COLD HELD ABOVE 41F. CDI SOME REMOVED TO COOL(PIC STATED CHICKEN WAS 41 BUT TEMP ROSE DURING PREP) AND SOME PLACED ON TEMPORARY TPHC
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 |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P OBSERVED GREEK LASAGNA DATE MARKED 6/21. CDI DISCARDED
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
PIC EXPLAINED COOLING PROCEDURE INVOLVES COOLING IN BUS TUBS AND IT WAS OBSERVED THEY WERE COOLING IN COVERED CONTAINERS. CDI- MUCH COACHING FOR COOLING PROCEDURES, PROCEDURE CHANGED TO COOLIN ON METAL TRAYS ON SPEED RACK IN WALK IN COOLER
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . FACILITY UNABLE TO PRODUCE A THIN DIAMETER THERMOMETER. VR |
|
39
|
1
|
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 BOX OF FOOD STORED ON FLOOR IN WALK IN COOLER CDI REMOVED FROM FLOOR |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZER BUCKET, INSTEAD STORED ON COUNTER TOP |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf OBSERVED STAFF UNABLE TO PRODUCE TEST STRIPS TO TEST SANITIZER. TEST STRIPS EVENTUALLY ACCESSED AFTER CALL TO THE PIC |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED BACK PACK STORED OVER BOXES OF POTATOES AND CEL PHONE STORED ON PREP TABLE. |