| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing before proceeding to handling clean single-service articles. CDI, employee rewashed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet not providing 15 seconds of continuous flow in restaurant. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed dishwasher wash and rinse but not sanitize cutting board and knife when manually washing equipment. CDI, equipment relocated to be sanitized.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 grilled chicken prepared and cooling at 87 degrees F at 11:52. At 12:26 chicken was cooling at 81 degrees F on sheet pans on rack at ambient room temperature in kitchen. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow pans and placed in tall reach in freezer. Cooling method handout provided to PIC. 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep refrigerator showing ambient air temperature of 41 degrees F. However, TCS foods in flip top prep refrigerator were between 43-52 degrees F. CDI, all TCS foods in unit from prior day and over 4 hours voluntarily discarded. Items in unit from today placed on TPHC. Visit needed to ensure long term compliance and calibration of prep refrigerator to ensure equipment mantaining TCS foods at 41 degrees F and below.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed blanched fries held on TPHC but marked for 3 hour discard time. TPHC procedures state hold time is for 2 hours. CDI, label updated to provide correct discard time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottles of chemicals stored over single-service utensils on rack. CDI, chemicals relocated for proper storage. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed grilled chicken prepared and cooling at 87 degrees F at 11:52. At 12:26 chicken was cooling at 81 degrees F on sheet pans on rack at ambient room temperature in kitchen. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow pans and placed in tall reach in freezer. Cooling method handout provided to PIC. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked.
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean metal strainer stored in splash zone of 3 compartment sink. |