| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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
Observed washed broccoli stored with unwashed zucchini and cabbage. CDI - PIC rearranged walk-in shelf to have washed produce on the top shelf above unwashed produce. Although this is a repeat violation, there has been an improvement since the last violation therefore only half points deducted.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 two metal containers stored as clean with food debris. CDI - Dishes were removed from clean storage and placed in the soiled dish area for rewashing.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hold held black beans were at 130F in steam table. CDI - food staff reheated the beans to 181F for hot holding. Also educated staff to use thermometer to ensure reheat temperature is achieved before placing in hot holding unit.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the top layer of shredded cheese at temperature above 41F in a prep unit; the cheese was filled several inches above the cold line. CDI - top layer of cheese was discarded and ice pack placed on top. Observed dices tomatoes on the guacamole cart was above 41F. CDI - diced tomatoes were cooled to below 41 and place on ice on the cart. Recommend use of time instead of temperature on the guacamole cart with proper procedure ink writing.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked onion, pepper and tomato made on 12/19 without date label. CDI - food staff who prepared the food labeled the item with the correct prep date. Because the establishment has a good date marking system and this one item was the only violation. Only half deduction was taken for this violation.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). Observed a bucket of sanitizer was not labeled. CDI- PIC labeled bucket with the word “sanitizer” |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed salsa prepared earlier in the morning was at 51F and not cooled to 41F or below before covering and storing in a deep pitcher in the reach-in unit. CDI - several containers made on 12/21 were placed in the walk-in freezer and cooled below 41F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. GC - Observed one insect in the dinning area. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed bottled beverages were stored on the floor in the back storage room. CDI - case of soda was moved to the shelf. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe served wet wiping clothes stored on the work tables throughout while not in use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed sticker residue on large pans stored as clean. CDI - items pulled from clean storage area for cleaning |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (B) Leak pipe etc. not imminent threat. Observed the hand washing sink in the wait station was leaking, Will verify repair be reviewing repair invoice |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed the dumpster area with trash, debris and grease debris on the ground surrounding the dumpster and grease waste container. |