| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at the back kitchen hand sink near Cooler #7. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw bacon stored above deli meats in the walk-in cooler. CDI - Items were moved to the correct order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine sanitizer in the dish machine during active washing. Manager stated that the high-temp function of the machine was not working so Ecolab switched it to chlorine sanitizer. CDI - Manager was able to prime the machine to the correct concentration towards the end of inspection. A new high-temp dish machine is being installed on Monday (10/28/24.) |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
Manager stated that chicken breasts are par cooked for banquets. (Not observed today.) CDI - Establishment will now fully cook chicken during the first cooking process. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in Cooler #7 at 47 degrees. Items were voluntarily discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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
Observed cut melon, noodles, lettuce, pasta salad and open milk without date marks. Observed noodles, collards, cream, feta, marinara, corn chowder, Greek sauce, and beef stock past the 7-day date marks. CDI - Items were voluntarily discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
Observed grab-n-go salads and yogurt parfaits with missing or incorrect allergens. Salads with croutons must say “contains wheat.” Parfaits must say “contains milk” instead of dairy. Items with “Nuts” should say “Tree Nuts” or “Peanuts.” EHS provided guidance for FDA allergens.
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed several squeeze bottles of oil with missing labels. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees preparing food while wearing watches. Observed a dishwashing employee with no hair restraint. Observed one employee cooking with a long beard and no beard restraint. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes. Improvements made from previous inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed cracked tiles and missing grout around the cook line and dish machine. |