| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee turned off handsink faucet with no clean barrier after washing hands. Employees shall use a clean barrier, such as a paper towel, to turn off faucet after hand washing. CDI - Employee educated on washing hands. 0 pts.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above peppers in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - Raw eggs moved to bottom shelf. REPEAT // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P Pans of raw chicken stored above pans of raw fish in walk-in cooler. Do not store raw chicken above raw fish. CDI - Raw chicken 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 |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and other utensils that were stored as clean still had food residue on them. Also, meat grinder had some residue between the blades but was stored as clean. CDI - Soiled items taken to dish machine to be washed. REPEAT //
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine shield had visible pink/black residue on it. Clean ice machine more frequently. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Salsa was cooling in deep container in walk-in cooler. Salsa measured 54F at 3:30PM, and PIC stated it began cooling at 2:30PM. At 4:30PM salsa still measured 52F. This rate is too slow to reach 41F within 4 hours of preparation. CDI - Salsa moved to shallow pan to continue cooling.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottle of acetaminophen stored above uncovered container of spices. Store employee medications in a separate area where they can't potentially contaminate food. CDI - PIC removed medicine. 0 pts. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Salsa was cooling in deep container. Several pans of queso were cooling in shallow pans, but were out of temperature control for the first hour and a half after beginning cooling. TCS foods must be cooled in shallow pans, ice baths, etc. Cooked or heated foods must cool from 135F to 70F within 2 hours, and cool from 135F to 41F within a total of 6 hours. TCS foods that are prepared using room temperature or cold ingredients must cool to 41F within 4 hours of preparation. CDI - Queso pans placed in ice baths. Salsa moved to shallow pans. 0 pts.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaced in kitchen during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several buckets and pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelves are chipping in upright freezer. REPEAT. 0 pts. |
|
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. Clean shelves and sides of equipment throughout kitchen. Clean nonfood contact surfaces more frequently. 0 pts. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at pre-wash sink hangs below flood rim of sink. VR - Verification required within 10 days that there is an air gap between the sprayer and the flood rim of the sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Corner pieces of FRP walls are peeling or falling off in kitchen. 3-compartment sink needs to be resealed to the wall. Grout between floor tiles worn in several areas in kitchen. Floor tiles also damaged in several areas in kitchen. REPEAT |