| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed lack of oversight throughout kitchen as evidenced by improper hand washing, glove usage, hot holding, and availability of hand sinks. Manager is a certified food protection manager, and has knowledge of food safety practices, however, this has not been well communicated to the staff. Staff on site were educated today during inspection. EHS recommends holding meeting to educate all staff members. - REPEAT - 1 - |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan on site during inspection today. CDI by education. Vomit and diarrheal plan were emailed to PIC today. - 0 - |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating tomatoes while he was prepping them. Employees must eat only in areas that do not contamination facility food items or equipment. CDI - The rest of the tomatoes on the sheet pan were discarded. - 0.5 - |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Observed employee eating with gloves on while prepping tomatoes, and move to prep other food items without first washing hands and changing gloves. Observed employee handle personal cell phone and move to handle food items without washing hands or changing gloves. Observed various employees touching clothes/mask and then move to handle food items without first washing hands and changing gloves. Observed employee handle raw chicken at breading station, remove glove, and move to don another glove without first washing hands. CDI - Employees hands washed. Discussion of when hand washing is needed occurred with PIC. - 2 - |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed sanitizer buckets stored inside of hand sink by dish machine. Observed no soap able to be dispensed at hand sink at dish machine. CDI - Sanitizer buckets removed. Soap removed from dispenser. Soap is able to come out of container once removed from dispenser. PIC states he believes dispenser needs new battery. - REPEAT - 2 - |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter provided for salmon that is served undercooked. Provide parasite destruction letter for any undercooked seafood items. A VR is required by 11/24/2021 to check facility parasite destruction letter. - 1 - |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) Observed employee eating with gloves on while prepping tomatoes, and move to prep other food items without first washing hands and changing gloves. Observed employee handle personal cell phone and move to handle food items without washing hands or changing gloves. Observed various employees touching clothes/mask and then move to handle food items without first washing hands and changing gloves. Observed employee handle raw chicken at breading station, remove glove, and move to don another glove without first washing hands. CDI - Employees hands washed and gloves. Discussion of when hand washing and glove usage is needed occurred with PIC.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above ready to eat foods in walk in cooler. CDI - Storage order rearranged
- 1.5 - |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed corn, queso, and rice hot holding in steam tables between 69-90F. CDI - Items were rapidly reheated before being placed back into hot holding. PIC stated he doesn’t believe some of the food items were properly reheated prior to being placed in to hot holding. Steam well temperature reading 130F. Be sure unit is to hot holding temperature and items are fully reheated prior to placing into hot holding. |
|
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 Observed raw chicken and cheese in small prep unit reading 50F. PIC states they have been using ice bags on these units. Ambient temp of unit reading 40F. Top of prep unit reading 39F. Observed ribs reading 43-43F in reach in separate unit. All other items reading 39F. CDI - Ice bags added to items in unit.. - REPEAT - 3 -
* Facility has greatly improved with cold holding * |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory asterisk provided at salmon that PIC stated was offered undercooked. A VR will occur by 11/24/2021 to ensure consumer advisory has been noted on menu. - 0.5 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Observed piece of cardboard covering pre-made salad in reach in unit. PIC stated they use the cardboard to separate the bowls of lettuce when they are stacked. CDI - cardboard and pre-made salad voluntarily discarded. EHS recommends use of food safe - separator, such as metal pans or foil. - 1 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored with handle touching food items in pasta, jalapeños, and lettuce. CDI - Scoops removed. - REPEAT - 0.5 - |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal pans wet nested at dish drying area. Separate items to allow proper air flow for drying. - REPEAT - 1 - |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several plastic containers with deep crevices that prevent them from being properly washed, rinsed, and sanitized. CDI - Containers were voluntarily discarded during inspection.
4-501.11 Maintain equipment in good repair. Observed gaskets needed at small prep top in kitchen area next to grill. - REPEAT - 1 - |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer present for testing high temp dish machine temperature. CDI by education. Email sent to PIC containing new requirement for max/min thermometer from the 2017 food code adaptation. - 0 - |
|
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 inside of all reach in units in need of cleaning. Observed underside of prep tables in need of cleaning. Significant food debris build up present. - REPEAT - 1 - |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink at server area near microwave has no cold water. Hot water was 119F. With. No cold water, the sink is not usable for hand washing due to a potential burn hazard. Employee states it is hard for them to wash their hands in the handsink due to how hot the water is. Provide cold water to the sink so that hand washing can be done safely. - REPEAT - 1 - |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. - REPEAT - 0.5 - |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout and damaged/missing tiles throughout facility. Needs immediate repair or replacing. Many of these areas are holding water and oil. PIC stated he remembers someone visiting and looking at the tiles, but nothing has been done yet. Flooring is not able to be properly cleaned. - REPEAT - 1 -
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed few pieces of equipment in dumpster enclosure that need to be discarded. * Facility has discarded items since last inspection* |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on surface of bar. Observed employee phone stored on prep top.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks, and food stored on prep top throughout facility. CDI - Items moved to bottom shelving. |