| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink with no lid or straw observed on dining room table while employees were preparing herbs on the table. Do not store employee drinks where food is being prepared. Store in a separate location. REPEAT |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Manager using bare hand to handle 1 small piece of arugula and move it back into container. Do not handle ready-to-eat foods with bare hands unless the food will be heated to a minimum of 145F. CDI - Top pieces of arugula discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Employees were observed preparing herbs on dining room table and laying them directly on the table. Food shall only contact properly cleaned and sanitized surfaces. Do not use dining room tables for food preparation. CDI - PIC educated and employees put down cutting board to continue preparing herbs. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Pompadoro sauce was being reheated in warmer. Sauce measured 100F after reheating for 1.5 hours. Marinara sauce also reheating in warmer at 120F in warmer and began reheating 1.5 hours ago. TCS foods that are commercially processed must be reheated to at least 135F within 2 hours, prior to hot holding. CDI - Sauces moved to stove top and reached above 135F in less than 20 minutes. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ranch in ice bath measured 50F. Arugula in ice bath measured 62F. Portioned chicken wings in reach-in cooler measured 50F. TCS foods in cold holding shall measure 41F or less. Items placed on temporary TPHC and will be discarded by end of lunch. Reduced to half credit due to improvement/different circumstances from last inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 2 pans of cooked shrimp were prepared on 5-9 and 1 pan of arrabbiata was prepared on 5-4. TCS ready-to-eat foods must be used or discarded within 7 days of preparation or opening commercial package, with day 1 being the date of prep/opening. CDI - Items discarded by kitchen manager. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime machine more frequently. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on cardboard dumpster. Contact company to replace missing drain plug. 0 pts. |
|
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. Employee purses stored on top of box of onions and on top of box of marinara sauce cans. Store employee personal items in a separate location where the items can’t potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts. |