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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee come inside from back door and began putting away delivered items that just came in without first washing hands. CDI hands washed. |
|
9
|
0
|
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
Observed employee touch beef tendon and tube for cooling foods with bare hands. CDI items 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 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine reach 0ppm. PIC replaced bone dry bucket of sanitizer.
4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P.
Observed cutting board used to placed raw slices of eye round beef to portion for service and immediately after used same cutting board to place bowls of RTE items on same cutting boards. CDI items cooked and cutting board placed in dish machine to clean.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed tongs that were hanging on the oven handle that were used since 11am and no cleaned. PIC stated they clean tongs and knives at the end of the night every day. Told PIC they must clean items every 4 hours. CDI items moved to dish area to be washed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers with leftover sticker debris that was peeling and leaving residue on interior of stacked pans. CDI items moved back to dish for rewashing. Repeat.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with pink and black debris.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed facility with no date marks on any items in freezers that were cooked in house. Verification required. Observed only 2 dates on items in prep unit. PIC stated some items are discarded after they are pulled from the freezer at the end of the day and others are kept for the next day. Items leftover did not have dates. CDI items dated. Observed many items in reach in refrigeration missing dates. Verification required.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed written procedures for TPHC procedures that was blank. CDI procedures filled out during inspection. Repeat.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed online menu from QR code missing disclosure statement. And observed asterisk is used for reminder and also information regarding refunds and gratuity. Told PIC to add disclosure and use a different symbol for other statements outside of consumer advisory. Verification
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure or reminder on menus only asterisk. Verification required. Repeat |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed countertops, exterior of spray bottles, shelving, in need of cleaning. |
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