| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee food and drinks observed on prep tables at start of inspection. Employees must eat in a separate area where food can’t become contaminated. Employee drinks must be stored in a separate area, such as a low shelf. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink with no soap. Employees must wash hands only in hand washing sinks. Employees must lather hands with soap for 10-15 seconds, rinse soap off hands, dry hands with paper towel, and then use the paper towel to turn off the faucet handles. CDI - Employee educated on hand washing and he washed hands correctly in hand washing sink. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf above cut vegetables. Raw eggs stored above ready-to-eat foods in sandwich cooler top. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. Chicharron that began cooling yesterday still measured 50F. Pickled cabbage was cooling at 80F at room temperature for over 1 hour. Pickled cabbage must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicharron voluntarily discarded. Pickled cabbage moved to freezer to continue cooling.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Large amount of TCS ready-to-eat foods were missing date label. TCS ready-to-eat foods must be labeled with prep date if held for longer than 24 hours. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Ceviche Mexicana was missing asterisk on menu denoting it as raw. VR - Verification required within 10 days that establishment has placed asterisks on menus for ceviche Mexicana. |
|
33
|
0
|
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 Chicharrones was cooled in large bus tub overnight. Pickled cabbage was cooling at room temperature for 1 hour. Use shallow pans and spread out cooling TCS foods so they reach 41F within the required time. Pickled cabbage was be cooled in walk-in cooler as well. CDI - Pickled cabbage moved to walk-in cooler. Chicharrones discarded. 0 pts.
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 |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tilapia was still in vacuum packages and was completed thawed. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages. 0 pts. |
|
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. Shelves beginning to rust in reach-in cooler near stove. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to small sandwich cooler has deep cut marks and needs to be resurfaced or replaced. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old ice machine stored in back. // 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. Fix light in walk-in freezer. It has fallen from ceiling. Chipping paint on walls in back of kitchen. 0 pts. |