| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter of flip top cooler. Employee removed drink and spilled beverage on top of cooler in the process. CDI: Employee beverage was removed and cooler was washed, rinsed and sanitized. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee filling up a pot of water to cook with at hand sink next to grill. CDI: EHS stopped employee and provided education. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer in sanitizing compartment at 3 compartment sink and in dish machine both with a concentration level below 50ppm. CDI: PIC added more chlorine to 3 compartment sink and primed dish machine. Both measured approximately 200ppm. |
|
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 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 . Observed containers of chicken, beef and steak being held in grill drawers above 41F. See temp chart. PIC voluntarily discarded all foods above 41F and moved other TCS foods to WIC as a precaution. VERIFICATION REQUIRED within 3 days to ensure grill drawers are holding foods at 41F or below. |
|
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 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 . Observed a container of salsa being held in prep reach in cooler date marked for today as a prep date, however, Salsa was prepared two days ago. PIC stated employee put today’s date because he transferred it to the cooler today. CDI: PIC corrected date on salsa. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being held on hand sink next to grill. CDI: PIC moved wiping cloth to a properly concentrated sanitizer bucket. |
|
43
|
0.50
|
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. Observed a large container of horchata being held in walk in cooler in which a pitcher was fully submerged in horchata, including the handle. Store in use utensils so that handle is above food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed porous, stone bowls with pits and holes being stored on clean storage rack. PIC stated bowls are used for one specific dish on menu. Discontinue use of porous stone bowls as they are not smooth and easily cleanable. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed employee actively washing equipment and utensils at 3 compartment sink in which wash solution was heavily soiled. CDI: Employee drained solution and refilled with fresh, clean wash solution. |
|
55
|
1
|
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. Observed missing floor tiles and damaged flooring near soda dispenser at server station and several loose tiles and missing grout in between tiles in kitchen. Repair flooring and replace missing tiles. REPEAT. |