| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food obtained from approved source |
No |
No
|
No |
3-201.12 Hermetically sealed foods shall be received from a regulated processing plant.-P
Observed hermetically sealed raw beef steaks stored inside the WIF. PIC stated that his sister processes it while in town and will use her vacuum-packaging machine to seal these steaks. Steaks are for employee meal only and not for sale. EHS advised PIC to remove from premises and take these packages home or discard.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a box of unwashed mushrooms stored above RTE food items inside the WIC. Observed two boxes of unwashed heads of iceberg stored above RTE foods inside the WIC.
Keep unwashed produce stored below all RTE foods to prevent contamination.
REPEAT VIOLATION.
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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed a soiled ice cream scoop stored on top of the lid of house-made potato salad, inside the make table. PIC stated this scoop was left over from the previous night's shift.
Observed two other multi-use utensils stored inside TCS foods (inside the make table) also left over from the previous night's shift.
CDI: PIC removed utensils to be properly washed/rinsed/sanitized.
Observed the food contact surface of the large countertop vegetable chopper soiled with visible food debris. PIC was unsure if it was used by her son this morning during prep.
CDI: PIC took parts of the vegetable chopper to the dish room to be properly washed/rinsed/sanitized.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed grilled chicken hot holding in the HH steam well temping below 135F (see temp chart). PIC stated this was not reheated yet and was waiting on another TCS food item to finish reheating on the stovetop, and was holding it in the steam well until then.
CDI: PIC moved grilled chicken into a cooler to bring back down to 41F; EHS observed grilled chicken was reheated on flattop to above 165F later during the inspection.
Observed a bain marie full of meat sauce reheating in a pot of boiling water on the stovetop; EHS observed meat sauce was not temping at 165F after almost two hours had passed. The pot of boiling water was observed to be shorter than the bain marie, so heat was not reaching the sauce located on the top of the bain marie. PIC stirred the meat sauce to allow heat transfer. EHS explained other methods to ensure all TCS food items are reheated to proper temps within 2 hours.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P
Observed commercially-made meatballs hot holding in the HH steam well above 135F (see temp chart) to where PIC stated she reheated them in the microwave and they are also waiting to be reheated on the stovetop. PIC stated she did not take a temperature of the meatballs after they were reheated in the microwave.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 a date sticker stating that the food inside the prep unit 2 was prepared on June 20th, when PIC stated the TCS food items in this unit were actually prepared on June 21st. Observed a container of housemade coleslaw without a date label. PIC stated coleslaw was prepared on June 21st. Observed a squeeze bottle of housemade ranch without a date label, stored inside the lowboy cooler. PIC stated ranch was also made on June 21st. Observed a container of pre-cooked gyro meat slices without a date label, stored inside the cooler drawers. PIC stated this was thawed out on June 20th. Observed a plate of cooked veggie lasagne that was date-marked with a prep date of June 17th. CDI: PIC voluntarily discarded this food item since the 7-day window had surpassed. Observed 2-oz. portioned cups of housemade ranch without date labels, stored inside the RIC and also the cooler chest. PIC stated these were all from the same batch as the ranch prepared on June 21st.
CDI: PIC created date labels for all above mentioned TCS food items.
REPEAT VIOLATION.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed facility is handling pesticides without ceritification. EHS explained they cannot facilitate pesticides on their own and must have pesticides handled by licensed professionals.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Observed an opened package of commercially made french fries that were being slacked at room temp next to the deep fryers. EHS temped fries were above 32F (see temp chart). EHS explained that frozen food being slacked needs to be at a frozen temp or stored under refrigeration.
CDI: PIC moved fries into cooler. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 a couple seasoning shakers, two bottles of oil, and a large bin storing seafood breading flour with hard-to-read labels, stored along the make line. PIC stated they were written on but tend to smear. EHS went over other possible methods of keeping working containers of food labeled.
CDI: PIC wrote labels of all working containers. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted.
Observed stacks of serving plates and dishes stored underneath the HH steam well, in a right-side up position.
Keep plates and dishes stored inverted to prevent possible contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed household vegetable chopper stored on the clean storage rack.
Remove any equipment that is not approved for commercial use.
4-501.11 Maintain equipment in good repair.
Observed rusted shelves inside the WIC. Observed handsink by the WIC and handsink by the server station needing to be re-caulked.
Re-caulk handsinks so that they are smooth and easily cleanable.
Observed a cracked interior wall inside the ice machine.
Seal/repair crack. |
|
49
|
0
|
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 dust and oil buildup on the shelves throughout the facility. Observed oil buildup on the hood system.
Increase cleaning frequency. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak at the handsink next to the 3-compartment sink.
Repair water leak. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed shared dumpster doors kept open during time of the inspection.
Keep dumpster doors closed when not in use to prevent attraction of pests. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed missing ceiling tile above the can wash area, where cardboard has been placed to cover up the missing area.
Replace missing ceiling tile above can wash.
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 damaged corner of the baseboard in the hallway from the can wash to the dining room.
Repair damaged baseboard.
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 oil buildup on the walls throughout the kitchen. Observed oil buildup on the ceiling tiles inside the kitchen.
Increase cleaning frequency. |
|
56
|
0
|
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 employee food stored commingled with food for sale inside the WIF and inside the WIC.
Keep all employee food separate to prevent contamination. |