| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, slicer, and dicer stored as clean with food debris. Observed several pans stored as clean with sticker residue. CDI PIC took all items to dish room. 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 . |
| 21 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Queso being held in hot well at 71F. CDI PIC reheated Queso to 170F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 trays of raw hamburger patties and one pan of chicken breast in cook line cooler at 62F. Unit was not turned on. Items were put in unit 1.5 hrs ago. CDI PIC put hamburgers and chicken breast in WIC to cooled down to 38F. Observed ranch cups in cold cabinet above 41F and dated 6-4-23. CDI PIC voluntarily discarded ranch cups.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 28 |
2 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
Yes |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner and sanitizer spray bottles above and on prep tables. CDI PIC moved spray bottles. REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of sanitizer not labeled. CDI PIC labeled bottles |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and dead bugs on floor in storage areas and drink/concession station. Observed dead bugs in unclean warmer. PIC stated it probably was brought from storage and not cleaned yet. |
| 39 |
2 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food and single service items on floor in storage room, WIC, and WIF. PIC stated that they have night drop delivery and the staff is supposed to work on putting things away. EHS explained to PIC that during last inspection in the afternoon (1:30-5:00pm) she observed the same conditions and facility should not leave items on floor throughout the day. REPEAT |
| 44 |
1 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean dishes wet stacked. REPEAT |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
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. Observed floors behind and under equipment and shelves throughout facility with large amount of grease build up and debris. |
| 56 |
1 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
Yes |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee phones on prep table. CDI employee moved phones.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 3 employee cups with straws on prep tables, CDI PIC threw away cups.
REPEAT |