| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 hand towel being stored in handsink in dish pit during inspection. Observed remnants of food or beverage being dumped in handsink in courtside service area. CDI - PIC removed hand towel. PIC will remind staff to only utilize handsinks for handwashing.
0 pts. |
|
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
Observed chicken and cooked peppers in overflow hot cabinet, steak in courtside hot cabinet 1, and sausage in courtside hot cabinet 2 all holding below 135F during inspection. All items had been in hot holding for less than two hours. CDI - PIC removed all items and placed back in ovens to be reheated to 165F.
Repeat. 1.5 pts.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pizzas being held outside of temperature control during inspection. Employee stated they had been removed from WIC with the intent to cook them within the last thirty minutes. EHS observed pizzas at 67F. CDI - Employees placed pizzas in WIF to rapidly cool back to 41F or below.
Repeat. 1.5 pts. Points not escalated due to evident improvement.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
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 consumer advisory for undercooked steak missing the disclosure statement. Consumer advisory shall be updated to include a proper disclosure statement. 10 day VR.
0.5 pts. |
|
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 wiping cloths being stored in sanitizer with 0ppm quat during inspection. CDI - PIC refilled buckets with sanitizer with 100ppm quat.
0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed employee drying clean dishes with rag during inspection. CDI - PIC educated employees on proper drying procedures.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle.
Observed dirty dishes heavily covered in food debris being stored in all three compartments of three compartment sink. CDI - All compartments were drained. PIC educated employees on proper usage of three compartment sink. All compartments to be w/r/s before being refilled for use.
0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed multiple employee water bottles being stored in conjunction and above customer foods in various units throughout kitchen during inspection. CDI - PIC moved to appropriate location.
0 pts. |