|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P - Observed food employee sneeze and cough but not wash hands. CDI, employee washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
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.
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 |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over raw lamb in stand up reach in refrigerator. CDI, foods relocated for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
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 cooling in tightly covered container at 76 degrees F at 1:58pm. At 2:41 chicken was at 74 degrees F. Observed recently prepared lamb cooling in deep covered container at 46 degrees F at 1:54. At 2:35 lamb remained at 46 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool. Repeat. Risk Control Plan to be requested if cooling not in compliance next inspection. 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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
24
|
1.50
|
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 employees placing fries back in reach in refrigerator after holding on TPHC. CDI, fries voluntarily discarded and proper time labeled per written procedures. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed employee medication stored over prep table. CDI, medicine relocated for proper storage. |
|
33
|
1
|
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 chicken cooling in tightly covered container at 76 degrees F at 1:58pm. At 2:41 chicken was at 74 degrees F. Observed recently prepared lamb cooling in deep covered container at 46 degrees F at 1:54. At 2:35 lamb remained at 46 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool. Repeat. Risk Control Plan to be requested if cooling not in compliance next inspection.
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
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw pork thawing on shelf near prep area in kitchen . CDI, pork relocated to reach in refrigerator to thaw. |
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