|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
3-301.12 A utensil may not be used more than once to taste food that is to be sold or served. -P Observed food employees tasting sauce, rinsing spoon in pasta thermalizer and place on counter for reuse. CDI - EHS educated food employee and tasting spoon sent to dish pit for washing. -0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in dish machine at 0 ppm. Per PIC, chlorine was changed out this morning. PIC primed and chlorine of correct concentration. Per PIC, test was accurate this morning before using dish machine for first time. REPEAT VR no later than 02/25/2025 to ensure dish machine sanitizer concentration is correct. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. -3-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
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 cooked mashed potatoes and garlic and olive oil mixture stored on prep table throughout inspection. Per PIC, these items are usually held on the counter. VR no later than 03/04/2025 to ensure facility has a written procedure for TPHC or is holding these items hot or cold for food safety. -1.5-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu that only has reminder. Asterisk is present but disclosure telling customers that food may be served raw or undercooked is missing. -.5- VR no later than 03/04/2025 to ensure menu has all required parts of Consumer Advisory. -.5- |
|
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. Observed wait staff performing food employee tasks such as cutting bread, plating bread and plating desserts without wearing an effective hair restraint. Wear a hair restraint when performing duties of a food employee. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged floor in walk in cooler. Secure panels to floor. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed low lighting in walk in cooler. Add additional lighting near rear of walk in cooler. REPEAT -0- |
|