| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observation: EHS observed that the facility did not have a written vomiting and diarrheal plan.
CDI: EHS provided the facility with a copy.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observation: EHS observed chicken and skewers in the handwashing sink by the ice machine.
CDI: PIC removed the chicken and skewers from the hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observation: EHS observed unwashed asparagus stored above washed lettuce.
CDI: PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observation: EHS observed several stacks of metal pans, plates, bowls and other utensils in the facility that were stored clean that had visible food debris on them. EHS observed several stacks of metal pans that had sticker residue on the outside of the pan making contact with the food-contact surface.
10-DAY VR REQUIRED. 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observation: EHS observed the salad prep cooler and grill prep cooler maintaining temperatures greater than 41F. The salad cooler temped at 50F on top and 57F below. The grill prep cooler temped at 50F. Items in these units include shredded lettuce, Mac and cheese, cooked rice, cooked asparagus, feta, blue cheese, diced tomatoes, shredded cheese. EHS observed times in the topping prep station not holding 41F or below. All TCS items were voluntarily discarded by the PIC. PIC stated they placed a work order for the coolers. Staff will utilize other prep units and coolers until those can be repaired.
3-DAYVR REQUIRED.
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 . |
|
23
|
1.50
|
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
Observation: EHS observed several items in the salad prep unit that were not date marked correctly. Items were labeled as the incorrect foods. Feta cheese was labeled as cut strawberries.
CDI: PIC voluntarily discarded the items that were mislabeled.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observation: EHS observed that the facility did not have a written TPHC procedure.
CDI: EHS provided the PIC with the written procedure form and PIC completed the form.
No point escalation due to the facility properly following TPHC procedures on all items despite not having a written procedure.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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.
Observation: EHS observed a bottle of water and oil on the cook line that were not labeled.
CDI: PIC labeled the items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observation: EHS observed a mouse in a trash bin located outside the back door of the establishment.
CDI:PIC stated that they will call their pest control provider. Mouse was removed from the premises. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observation: EHS observed a food employee doing food prep without wearing a hair restraint. Ensure all staff that will be coming into the kitchen to prep food, even for short periods of time, are wearing a head covering. No point escalation due improvement. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observation: EHS observed two in-use sanitizer bucket with concentrations less than 50ppm.
CDI: PIC replenished the sanitizer buckets to the correct concentration. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observation: EHS observed several stacks of metal pans and plastic containers that were wet stacked in the clean dish storage area.
REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observation: EHS observed single service items stored on the ground in the shed behind the facility. Ensure that all single service items are stored at least 6 inches off the ground. |
|
49
|
1
|
Non-food contact surfaces clean |
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.
Observation: EHS observed food debris and build up on the shelving below food prep area, in the microwaves, the exterior of grills/fryers/ and service line coolers. These areas are in need of cleaning. REPEAT. Full Points. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observation: EHS observed a leak in the prep sinks in the back of the facility. The sink was leaking a significant amount of water when turned on.
PIC stated that they had placed a work order for the leak to be repaired. |
|
54
|
0.50
|
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.
Observation: EHS observed dumpster lids open during the inspection.
5-501.111 Keep storage areas and bins for waste in good repair.
Observation: EHS observed significant debris in the dumpster area. Food debris, grease, and boxes should be cleaned to prevent a place for insect or pest harborage. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
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 splash from walls in kitchen area. Clean buildup from walls in dish room area. Clean buildup from ceiling tiles, and a/c vents in ceiling of dish room. REPEAT (full points). |