| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee used gloved hands to place raw steak on the grill and tried to work with RTE foods without discarding gloves. CDI-EHS spoke with food employee about task changes and went to change gloves. Gloves were discarded, hands washed, and new gloves donned. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with major food buildup and was stored as clean per PIC. CDI-Can opener was set aside to be washed. Repeat, but points not escalated due to one item in need of cleaning.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit by hot holding equipment with several TCS foods above 41F (see temp chart). PIC moved foods in lowboy to WIC to rapidly cool and discarded flip top items. PIC stated maintenance will be called for unit, VR within 3 days to check cold holding status of prep unit.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed sliced tomatoes and cut lettuce prepped this morning and slowly cooling in flip top of prep units. PIC stated that facility slices tomatoes and cuts lettuce and places into prep unit after prep. CDI-PIC moved foods to WIC to cool. EHS spoke with PIC about cooling tomatoes and salad to 41F before placing into prep unit using shallow, uncovered metal containers as prep units cannot effectively cool. Repeat.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live crawling insect during inspection. PIC killed and discarded insect.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead crawling insects throughout back of kitchen. PIC discarded insects and stated facility receives weekly pest control. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used for cutting board of prep units stored on cutting board in between uses. |
|
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 separating floor boards inside WIC and wood beams being used to support WIF roof, both units extend to outside the restaurant. PIC stated beams were added due to heavy rain that settled on top of WIF roof. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 heavy greave buildup around grill area and in the shelf section directly underneath grill. |