| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC stated that facility received key drop food deliveries during non business hours. Facility should have a method to determine that food is being delivered at 41F and below. CDI- by education with PIC.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes and broccoli stored on top shelf above washed produce items in walk in cooler.
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 |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops, ladles and whisk stored in prep area as clean with visible food debris. CDI- taken to dish machine to be rewashed.
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 tongs hanging at steak station with visible food debris. PIC stated that tongs are washed daily. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Observed prime rib in hot holding unit at 127F that had finished cooking process and was post cooking rise/hold. When temperature was taken 1 hour later, temperature of roast decreased to 123F. CDI- unit was placed back to cook setting and roast finished cooking and reached greater than 130F. |
|
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 cooked mushrooms in steam well at 80F. Hot well was accidentally turned off during service. CDI- mushrooms were reheated to above 165F and placed back in steam well once turned on and hot holding. |
|
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 Observed fettuccini noodles in top of one door unit on line holding at 47F and raw chicken in broken drawer holding at 44F. CDI- ice placed over raw chicken. Fettuccini noodles placed in walk in to cool. Work order to repair drawer was placed during inspection. Verification required to check repair of cooler. Observed chimichurri sauce with oil and garlic combination on counter at 69F. CDI- item discarded. New product obtained and placed on TPHC. Product added to procedures. |
|
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 Observed fettuccini noodles two containers of blue cheese dressing in walk in cooler past 7 day expiration. Observed fettuccini noodles with incorrect date. CDI- items discarded. Points no escalated as facility overall has a very good date marking system in place.
. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed pair of tongs at grill station stored in 76F water. CDI- water removed from pan. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Backflow prevention device needed at hose reel in dish area that has a spray nozzle. CDI- spray nozzle disconnected.
5-205.15 Maintain a plumbing system in good repair. Observed hot water at can wash not functioning. |