| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed food employee actively prepping food, hand sink in the back prep area without paper towels. CDI - Food employee provided paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cooked and ready to eat packaged blue cheese and cooked pork dressing stored underneath unwashed produce. CDI - PIC relocated items to proper shelf to correct storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11 Observed robo coupe attachment with visible food debris. PIC stated that it was used that day and stored as clean. CDI - PIC returned robo coupe attachment to 3 comp sink to be w/r/s.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed pink build-up on the interior of the ice machine in the prep room. Ice machine in need of cleaning. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, cut lettuce, housemade ranch, housemade blue cheese, shredded cheddar cheese in prep unit top as well as prep unit reach in (coleslaw, shredded cheddar) were holding above 41F. Observed house made hummus holding above 41F in prep unit. PIC stated hummus was made at 11:30am. PIC stated all other items were in prep unit overnight.
PIC placed hummus in back prep walk in to rapidly cool. PIC voluntarily discarded all other TCS items. REPEAT
Verification visit required in 3 days
Facility will be placed on risk control plan if the cold holding is not in compliance at the next visit.
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 hummus in prep unit holding above 41F. Hummus was made at 11:30am. Cooling rate for hummus was .11, therefore not cooling at proper rate. PIC stated they did not place in walk in to cool properly and items were just placed in prep unit and grill drawer before reaching 41F. CDI - PIC placed hummus in walk in cooler to quickly cool. Food employee spread out grilled onions on a sheet pan and placed in reach in to quickly cool.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed hot dogs thawing on prep sink not completely submerged in water when inspection began. Food employee moved to sink with water running but hot dogs were not completely submerged. CDI - PIC placed hot dogs in deeper container and completely submerged hot dogs with running water to continue to thaw. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 large white rolling bin not labeled. PIC stated it is a flour mixture. Label containers. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 3 cases of single use items stored directly on the floor in the outside dry storage area. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit with an ambient temperature of 47F. Observed reach in door on prep unit falling off when opened.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility that are rusted and in need to cleaning or replacing. Observed build up on doors of reach in cooler in kitchen. PIC stated ice machine was cleaned monthly. Increase frequency.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed washed lettuce being stored in a single use plastic bag. PIC removed lettuce and place in proper container.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatula with chips in it and melted handle. Observed lids and plastic pans with cracks. Replace or discard. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed puddle of water on the floor near the mop sink in the prep room. PIC stated the mop sink is leaking and will call a plumber. REPEAT |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed receptacle in female restroom without a cover. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop being stored on floor. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on pasta in back prep area. PIC stated there is an area for items to be stored. |