| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed squash casserole, Mac and cheese, and queso below 135F, see temperature chart. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes with lettuce and kale over stacked in metal containers in flip top. Top portion of foods over 41F, bottom below 41F. Observed diced tomatoes above 41F. CDI- PIC voluntarily discarded top portion of foods and ensured product left was 41F and below and voluntarily discarded diced tomatoes.
Observed produce walk in cooler with an ambient temperature of 52F and all TCS foods over 41F, see temperature chart. Repair technician stated it was due to a clog in the ventilation. Observed second walk in cooler with an ambient temperature of 46F and all TCS foods over 41F, see temperature chart. PIC stated that the temperature of the second walk in cooler was set to 60F to defrost the back of the fan at 12:15pm and then set temperature down to 40F around 1:45pm. PIC called repair technician to perform repairs on walk in coolers during inspection. PIC placed items that were cooling in 2 door reach in freezer and put cold holding items on ice to cool down to 41F and below as coolers were being repaired and cooling back down to 41F and below. Produce walk in cooler dropped to 40F during inspection and TCS foods cooled to 41F and below. Unable to verify accurate ambient temperature of second walk in cooler due to door being opened and closed to put TCS foods on ice. All TCS foods in second walk in cooler 41F and below prior to end of inspection. EHS will follow up within 3 days for verification of repairs to second walk in cooler. 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 . Observed handle of scoop touching rice during storage. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes with no date mark. CDI- PIC had another container of sliced tomatoes prepped the same day and labeled the unlabeled container.
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 .
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 ranch (5/31), Gorgonzola vinaigrette (6/5), blue cheese dressing (6/5), and Italian dressing (6/5) past discard date. CDI- PIC voluntarily discarded house made sauces.
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 . |
|
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 flours, soy sauce and seasonings without labels. Label all secondary containers. |
|
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 flying insects throughout kitchen. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelet on during food prep. CDI- PIC had employee remove bracelet.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head covering during food prep. CDI- PIC had employee don hair net. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on the skin stored as washed. CDI- PIC had employee remove stickers and rewash. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop touching uncooked rice during storage. CDI- PIC removed scoop to wash, rinse, and sanitize. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked. Separate containers to promote air drying. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed light bulb not working in hood above fryer and stove. Replace bulb. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution water at three compartment sink at 103F during manual warewashing. CDI- PIC had employee put more hot water in basin and it was 113F. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed heavy sticker residue on outside of metal and plastic containers stored as clean. Rewash containers to remove sticker residue. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of litter around dumpster that could lead to harborage of pests. Coordinate with other business to clean up litter around shared dumpster. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
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 heavy grease buildup on floors, walls and ceilings around cooking equipment. Clean.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint chipping and rust buildup on walls around produce walk in cooler door. Repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
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 employee food and drink in 2 door reach in cooler and in produce walk in cooler over food for restaurant. Designate bottom shelf of units for employee food and drink.
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed heavy buildup of grease on wall and floors next to hood. PIC stated it was due to the hood not being large enough for capacity. If plans are made to replace hood, contact health department for approval. Clean more frequently. |