| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
4 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed several employees handle trash and soiled equipment discard gloves and donned new gloves without a hand wash. Observed employees enter and leave kitchen several times without a hand wash prior to donning gloves and food prep/clean utensil handling. CDI- PIC educated staff on when to wash hands. EHS observed proper hand washing by end of the inspection. |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
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 an employee handle RTE corn tortillas from the grill with bare hands for an order. CDI- PIC voluntarily discarded the items.
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 |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed hand wash sink blocked with a large trash can. CDI- PIC moved item. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- EHS observed beef cooling at ambient air at the start of the inspection, item was 125F. After an hour of cooling at ambient air item was 115F. CDI- PIC moved item to walk in freezer to quickly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sliced tomatoes, cut lettuce, and shredded cheese above 41F. See temp chart. PIC moved item to walk in cooler uncovered to quickly cool. A VR will occur within 3 days to ensure proper cold holding of TCS foods occurs.
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 . |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
Yes |
No |
No |
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- EHS observed consumer advisory for steak and eggs without a disclosure. CDI- PIC provided disclosure statement with an asterisk. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- EHS observed cooked steak covered and cooling at ambient air 125F. After an hour the item cooled to 115F. At that rate cooling did not occur properly. CDI- PIC moved item to walk in freezer to quickly cool uncovered.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf - Observed several large metal and plastic containers holding TCS foods that can not be properly washed in the current 3 comp sink. A VR will occur within 10 days to ensure items are removed or large sink is provided (with regulatory authority approval. PIC may apply for variance.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed manual ware washing occurring in water at 80F. CDI- PIC provided 117F water for wash. |
| 51 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed large can wash without a proper back flow prevention device. The current device appears to be damaged upon proper function. A VR will occur within 3 days to ensure device is provided. |
| 53 |
0 |
Toilet facilities: properly constructed, supplied & cleaned |
No |
No |
No |
No |
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom without a covered trash can. |