| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw fish and then discarded gloves and donned new gloves to handle ready-to-eat foods/plate. Employees must wash hands when switching from handling raw animal food to ready-to-eat foods or clean utensils. CDI - Employee educated and she washed hands. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 10 pans found with visible food residue on them and the pans were stored as clean. Food-contact equipment and utensils must be cleaned to sight and touch. CDI - Pans taken to dish machine to be re-washed. 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: 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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes and cut lettuce in ice bath measured 44F and 49F. Cut tomatoes and feta cheese in sandwich cooler measured 53F and 61F. Buttermilk in ice bath measured 51F. Raw shrimp, raw crab and raw fish in reach-in cooler on line measured 43-46F. Corn in salad cooler measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Several containers of coconut risotto in bottom of small sandwich cooler were prepared on 8-6 and 8-7. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded risotto. REPEAT // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Seared tuna in walk-in cooler was missing a date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on pan. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Brunch menu has items with poached eggs. No asterisk beside these items with undercooked eggs. CDI - PIC reprinted menus with asterisks beside items with undercooked eggs during inspection. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees were preparing food on line with no hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. //
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees were wearing watches/bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
49
|
0.50
|
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. Additional cleaning needed on shelves on line, refrigeration units on line, sides and exteriors of cooking equipment, and on shelves in walk-in cooler. Clean these areas more frequently. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 2 hand washing sinks in kitchen are dispensing water that is too hot to comfortably wash hands (135F water). Repair sinks so that water is at a safe temperature to wash hands. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 worn in several areas in the kitchen. Re-grout floors where grout is low. // 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 wall behind pre-wash sink. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and headphones were being stored on a plate on the line. Do not store personal items on clean utensils or food-contact equipment. Store in a separate area. |