|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf
EHS observed children’s cheeseburger with consumer advisory. PIC state they were not aware of the mistake on these menus but they would never serve an undercooked burger to children. PIC stated they will have new menus ordered immediately.
CDI- PIC instructed food employee to mark out the asterisks on the menus. Facility shall notify EHS when new menus are printed for verification that asterisks was removed.
-0- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
EHS observed gravy, queso, and chorizo hot holding below 135F in box. See temp chart.
CDI- PIC voluntarily discarded the items.
**REPEAT** -1.5-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
EHS observed two sanitizer buckets with concentrations at 500ppm.
CDI- PIC diluted sanitizer to the correct concentration.
-1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
EHS observed dishes being wet stacked in dry dish storage area.
-0- |
|
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.
EHS observed leak at prep unit on the line.
-0- |
|
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 low grout throughout the upstairs kitchen.
Observed a missing corner strip on pillar outside walk in cooler. Repair as soon as possible.
**REPEAT** -1- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
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.
EHS observed employee drinks stored on prep surfaces.
CDI- Drink was removed
-0- |
|