| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice shield in machine with significant black build-up. |
|
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 : Au jus holding at grill at 118.0 F. Voluntarily discarded by kitchen manager.
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 . |
|
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 : Walk-in cooler, double prep unit in kitchen, and stand-up reach-in in kitchen not holding TCS foods at proper temperatures. No TCS food found at or below 41.0 F in these three units. All food voluntarily discarded. Technician arrived during inspection write-up and added Freon to all. Facility has voluntarily closed and will call REHS when desiring to reopen tomorrow. CDI- All TCS foods voluntarily discarded. REHS to return within 3 days if no call is received from facility, to check refrigeration capabilities. If facility reopens and refrigeration is found to be not functioning, permit action may be taken at that time.
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 . |
|
33
|
0.50
|
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 : TCS foods cooling in units that are known to not be holding foods at 41.0 F or below. CDI- all voluntarily discarded.
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 . |
|
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. Some tubs and bins of breader and other dry foods not labeled. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for sugar with handle down in food. Plates being used to dispense breader from bus tubs. Use utensils for dispensing that have handles and keep handles out of food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Three coolers in kitchen not holding TCS foods at 41.0 F or below. Walk-in cooler (no foods in this unit found to be below 44.0 F and as high as 57.0 F. All TCS food voluntarily discarded. Stand-up reach-in beside fryers known to be holding foods above 41.0 F and still being used to hold TCS foods. All TCS food voluntarily discarded. Double prep unit at entrance to kitchen not holding TCS foods at 41.0 F or below. All voluntarily discarded. |
|
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. Build-up on surfaces in kitchen. Shelving in one-door stand-up refrigerator at end of line moldy / dirty. Other shelving in coolers with some build-up. |
|
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. More frequent cleaning needed under equipment and in tight areas of kitchen.
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. Old building, wall surfaces not smooth and easily cleanable. |