| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 goat cheese in prep top from 10/6. CDI: Product voluntarily discarded. Observed no date mark on fully cooked eggs stored in prep top. CDI: Eggs date marked with when package was opened on Wednesday 10/14. EHS discussed long term compliance interventions such as assigning 1-2 staff to inspect all units daily for any items held past 7 days. REPEAT VIOLATION
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure for items that do not include burgers on all day and brunch menus. Ensure adequate disclosure is added to menus to cover any items served raw or undercooked. PIC indicated they are about 3 weeks out from a menu change. EHS advised PIC to email EHS new menu prior to printing to double check consumer advisory. PIC will fix current menus. VERIFICATION REQUIRED within 10 days on or before 10/26 to confirm menus are corrected. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroaches in basement near door and in the walk in cooler that is currently down. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored in salad prep top ready for use. CDI: Avocados removed and properly washed and stickers removed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 2oz portion cup in powdered sugar. CDI: Cup removed. |
|
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 split gaskets on several coolers and reach in freezers. Observed duct tape being used to hold top part of salad prep cooler together. Observed touch up paint needed in areas of shelving for dry storage and in areas of walls where high traffic and volume occur within the basement. Observed larger walk in cooler at bottom of stairs not functioning. Cooler is not in use and no capacity issues were noted during inspection .Facility has an additional walk in cooler as well as a beer walk in cooler on site. Beer walk in cooler is being used for non-TCS items such as breads. PIC indicated that walk in cooler unit is planned to be fixed after the first of the year due to it being a large capital expense. EHS advised that if there is any additional reduction in cooler space and storage, this may warrant a limited menu and/or closure.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. CDI: Cutting board voluntarily discarded. |
|
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 build up on interior and exterior of dish machine where the doors open and close. EHS advised there is some lime build up as well. Ensure more regular detail cleaning of the machine. |
|
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 several non-food contact surfaces of equipment including shelves, back and cord of monitors used to display orders, reach in cooler door of sandwich unit, gaskets, and other harder to reach areas with dust, food debris, and or build up. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout near sandwich prep unit around approximately 15 tiles. Have area re-grouted to prevent food build up and broken tiles. |