| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed handling cell phone and then went to don gloves without washing hands first. Food employees must wash hands before donning gloves, and anytime they contaminate their hands. CDI - Employee instructed to wash hands and did so. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hollandaise sauce stored out of temperature control at 74F and had been sitting in pass through window since 11AM according to PIC. Establishment must hold hollandaise sauce above 135F, below 41F, or use time as a public health control. CDI - Hollandaise sauce discarded and establishment sent TPHC template form to fill out to use for hollandaise sauce. 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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage measured 48F and tomatoes measured 56F in pizza cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Sausage and tomatoes were put in unit in the last 2 hours, so they were moved to walk-in cooler to cool. 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 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 Sliced turkey in sandwich cooler was prepared on 5-16. Ricotta cheese in pizza cooler was prepared on 5-15. Hummus in pizza cooler was prepared on 5-12. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded times. 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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Some brunch menu items have “eggs your way” included in item. PIC states consumers may order the eggs undercooked. VR - Verification required within 10 days that establishment adds asterisk to items that may be ordered with undercooked eggs to tie it to the consumer advisory at the bottom of the menu. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on prep table where employee was preparing crab cakes. Store wet wiping cloths in sanitizer solution in between uses. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. 2 sandwich coolers along line have torn gaskets, along with upright freezer on line. Replace torn gaskets. 0 pts. REPEAT |
|
49
|
0.50
|
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. Detail cleaning needed along equipment along line, including cooking equipment and inside refrigeration units. Clean these areas more frequently. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is worn in ware washing area. Re-grout between tiles where needed. REPEAT // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors/walls underneath/behind equipment throughout kitchen. Clean physical facilities more frequently. |