| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishmachine that read at 0 ppm and connected to full container of chlorine sanitizer. PIC stated facility will call eco lab and schedule maintenance asap. Facility to clean out 3 compartment sink and manually wash all utensils and equipment until repair has been made and dishmachine has 50-200ppm tested. VR within 3 days.
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
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed sauce bowls used to toss wings that PIC stated get switched out at shift change at 4 pm and were first used once kitchen was opened this morning. CDI-PIC moved bowls used longer than 4 hours to 3 compartment sink.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken, burgers, and other TCS items in steamwell and cooked wings in hotbox below 135F. CDI-PIC voluntarily discarded items. EHS spoke with PIC about ensuring steamwells are set at hot enough temperature to maintain 135F for all foods and to use metal containers instead of plastic for holding wings in hotbox.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed buttermilk wash at 45F and stored in ice bath in at breading station. CDI-PIC voluntarily discarded item. EHS spoke with PIC about keeping buttermilk wash in lowboy unit to remain at 41F or to help facility set up time procedure to ensure buttermilk wash is held properly by time or temperature.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM 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 no temperature change in raw shrimp cooling in WIC in a deep plastic container with lid due to thawing in 72F cold water from prep sink. CDI-PIC removed lid and placed shrimp in an ice bath in WIC. EHS spoke with PIC about creating an ice bath while thawing raw shrimp under running water and to ensure all parts of food do not rise above 41F. 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
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests during inspection. Facilities back door fan would not consistently turn on when entering and leaving kitchen. EHS spoke with PIC about adding additional fly traps to ensure flying pests that enter kitchen can be captured. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored in between steamwell and flip top unit in an area that does not get sanitized every 4 hours. PIC removed utensils. |
|
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 grease and food buildup on fryers, stoves, hotbox, and equipment throughout kitchen. EHS spoke with PIC to ensure that equipment gets cleaned often enough to avoid heavy build up. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy trash buildup around dumpster enclosure. PIC stated that dumpsters are used by the all business in strip and often have illegal dumping from apartment complex next door and that dumpsters get full to quickly and are not emptied often enough. EHS recommends that properly management schedule more frequent trash pickups so facility can properly dispose of waste. |
|
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 floor under fryers with grease build up, wall behind dishmachine with dark build up, and build up on floor and floor boards throughout kitchen. |