| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed several priority violations; food separated and protected, cold holding, expired TCS items, cooling time, and food contact surfaces. CDI all items were corrected during inspection. Will discuss
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over container of muffin mix (no egg or any raw protein, dairy only).CDI Raw fish moved to bottom shelf. Repeat
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer level for dish machine. CDI. PIC worked with machine and was able to fix machine to produce 50ppm. PIC stated repairman called to double check.
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 |
| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed gumbo cooling at a rate of .07, needed .08. PIC increased level of ice bath and added ice to gumbo. Was able to get below 41F within cooling parameters. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken cooked the day before holding above 41F. Other items in RIC were holding 41F and below. CDI PIC voluntarily discarded items. 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 . |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
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 cooked rice, coleslaw and tuna with prep date of 9/5. Expired by one day. CDI. PIC voluntarily discarded items.
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 . |
| 24 |
0 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on mixed greens held out for time. CDI. Start and discard time were marked on item. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 Gumbo cooling in low ice bath not at rate to reach 41F and below in the cooling window. CDI PIC added more ice to ice bath and added ice to gumbo. Achieved 41F and below within cooling time. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed several TCS items above 41F during busy periods of operations (melon fruit salad, raw chicken). Observed that they have every cooling unit filled past capacity and are cooling in the same units they are working out of. Need more cooling equipment or par down menu to have less full cooling equipment. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
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. Grease buildup on most equipment throughout establishment. Observed build up on shelving of RICs and dry goods shelving. Cleaning necessary on non food contact surfaces throughout. REPEAT |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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. Clean wall/floor behind dish machine. Grease buildup on walls around cooking equipment throughout. REPEAT // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling tiles in prep area are not smooth and easily cleanable. Replace with tiles that are smooth and easily cleanable. Observed cracked tiles throughout cook line and prep area. Repeat |