|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIF open bag of raw beef patties, and raw beef chub stored over plate of cooked sausage and pan of biscuits. Observed open bag of raw beef livers stored of pans of cooked beef ribs and collard greens. CDI- PIC corrected all storage and educated was given on how to stored foods to prevent cross-contamination,
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 |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinsing raw chicken in the three-compartment sink while manual warewashing was actively taking place. This resulted in contamination of sanitized equipment and utensils due to splashing raw chicken water.CDI-EHS instructed PIC to clean and sanitize the three-compartment sink and all affected items. Additionally, the PIC provided education to the employee on proper food safety practices, specifically using the designated prep sink for rinsing raw chicken.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large plastic containers of cooked vegetable soup in WIF with lids secured above 41F. PIC stated soups were cooked around 5:00am today. CDI -PIC voluntarily discarded both containers of soup.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed both breakfast and lunch menu with foods that can be served undercooked without asterisking food to consumer advisory located on front of menu. For example eggs and ribeye steak. 10 DAY VR for menu correction. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. PIC stated ORKIN comes every months to service establishment. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-204.15 EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak,
drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES. Observed three rusted prep table lower shelving throughout kitchen area. PIC will have prep tables replaced. |
|