| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed front handsink unable to provide 100F due to faucet handles being in disrepair.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used to dump personal drink cups. CDI- EHS discussed with PIC, PIC had employee begin process of cleaning sink. Ensure handsinks are only used for handwashing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm during inspection due to container being maintained empty. PIC primed unit after switching containers but was unable to remedy issue. Establishment has 3-comp and bleach to use for sanitizing equipment. VERIFICATION REQUIRED on or before 3/13 to assess dish machine repair.
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 |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed food employee fail to cook raw chicken and raw steak to required temps prior to attempting to move items to be used or cooled in Walk-in cooler to be used later. CDI- EHS discussed with PIC, PIC had items returned to grill to complete cooking steps. Ensure raw chicken is fully cooked to 165F or above. Ensure raw steak that is not whole or intact is cooked to 155F or above.
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf. PIC stated that steak is normally cooked on grill, removed to walk-in cooler, and finished grilling. Establishment has not received approval. CDI- PIC stated items would be fully cooked without disrupting process. Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live flying insect in 3-door prep unit. EHS discussed pest control with PIC. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use spatulas being held in water temping below 135F. CDI- PIC replaced water and had container heated to 135F+ on grill. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed interior areas of sliding doors on dish machine maintained unclean with residue accumulation. Increase cleaning frequency. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Observed floor of walk-in cooler, interior of 3-door low reach-in cooler, hood vent system, and outer portions of cold holding units needing to be cleaned. Increase cleaning frequency. *REPEAT* |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed front handsink, back handsink, and 3-comp sink constantly dripping during inspection. Front handsink hot water handle not functioning properly. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed ceiling tiles and vent with dust and black residue accumulation. Observed areas under and behind equipment needing cleaning. All throughout facility, increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler to above 10 foot-candles. |