| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed out dated Health Policy sheet from Steritech. Missing Salmonella non-Typhi. CDI- EHS gave updated form.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon stored over RTE pasteurized liquid egg product. CDI- moved raw bacon to below egg product. REPEAT FOR SAME ISSUE.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTS foods as required to avoid contamination. Observed black build-up on interior of ice bin in back. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Tray of fried chicken breasts under no temperature control had most pieces below 135.0 F; and as low as 112.0 F. Two chicken legs in tray under no temperature control were below 135.0 F. All breasts in tray voluntarily discarded by PIC. Two chicken legs 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: All Cole slaw portioned containers measured 44.0 F in small front reach in. Liquid egg product in small reach in 63.0 F. Pimento cheese in small condiment prep cooler 43.0 F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Blanched fries held on TPHC did not have times for starting TPHC or expiration of food on TPHC. CDI- label printed for fries tray. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of Windex not labeled. CDI- labeled bottle. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed washed utensils and equipment in rinse bay of 3-comp sink with wash suds still attached. CDI- PIC had employee remove items from sink and re-rinse to remove suds. |
|
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. Build-up on equipment surfaces in kitchen. |
|
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. Caution should be used to minimize food exposure. Observed floors in need of cleaning due to build-up beneath equipment and in tight areas throughout the kitchen. Contributing to potential harborage of pests.
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. Base tiles missing behind some equipment and in office, contributing to potential harborage of pests. |