| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has employee health policy in place but no documentation that employees have been trained on policy. CDI- gave PIC updated employee health policy with signature page and informed all employees to read and sign policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Facility did not have written procedures available. PIC stated that policy had been posted but is no longer on wall. CDI- gave additional copy of vomit and diarrhea clean up plan and encourage PIC to keep it in the office.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored over pre-cooked crab cakes in reach freezer. CDI- items rearranged. Points not escalated due to improvement from previous inspection.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in reach in coolers and walk in cooler not in cooling process uncovered. CDI - products covered. |
|
20
|
1.50
|
Proper cooling time & temperatures |
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. Observed corned beef in walk in cooler 45-47F that was cooked last night. All other products in walk in cooler were observed at 37F indicating that product did not fully cool. CDI - corned beef discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed cooked turkey, hot dogs, roast beef, ham, cooked chicken and cooked pork in prep units without dates. CDI- PIC was able to accurately identify when products were prepared and allowed to date. Observed employee portioning wings and labeling with today’s date but wings were cooked yesterday. CDI- wings dated with yesterday’s date. Observed Caesar dressing and salsa with dates exceeding 7 days. CDI- both items discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach unlabeled. CDI- PIC labeled bottle
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in red bucket exceeding 200pm. CDI- sanitizer diluted to proper concentration. |
|
33
|
0.50
|
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 corned beef in walk in cooler in large pieces and stacked together not allowing product to cool and meet cooling parameters. CDI- corned beef voluntarily discarded.
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 |
Yes |
No
|
No |
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed front of the house employee behind bar upon arrival with a dog. CDI- informed employee that only service animals are allowed in the building and also not allowed behind bar. Employee took dog outside. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs stored in water in prep units on line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed severely dented colander and several pans.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many cutting boards heavily scored and stained. |
|
49
|
0.50
|
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 general cleaning needed of surfaces throughout including interior of refrigerators on line, bottom shelf of reach in freezer, shelving units under cook line, sides and exterior of equipment. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed back flow preventer not rated for continuous pressure with hose and spray arm attached and water turned on. CDI- water turned off and nozzle removed. |
|
55
|
0.50
|
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 general cleaning needed of walls behind cooking equipment and around dish machine. Floors in need of cleaning under equipment and along walls. |