| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11 (A)(1)(ii) PIC shall restrict or exclude employees who have foodborne illness or symptoms. On exposed portions of the arms, unless the lesion is protected by an impermeable cover -P- *Observed - Employee engaged in food prep with exposed wound on back of arm above their elbow. *CDI - PIC had food employee apply a bandage to exposed wound.
For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - No handsink available next to salad station behind bar. Possible handsink labeled and used as dump using has been converted into handsink for salad station. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dishes being washed, rinsed and sanitized using dish machine with a sanitizer concentration of 0ppm. *CDI - PIC primed machine and achieved a sanitizer concentration of 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Roasted Carrots, Roasted Corn, Pork Belly and Raw Salmon above 41F in Left Make line unit. Observed Sliced Roast Beef and Ravioli Sauce above 41F in 2 Door Lowboy Unit. *CDI - PIC voluntarily discarded items.
This is the 3rd violation for cold holding with maximum points deducted EHS will return at a later date to implement a Cold Holding risk control plan.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Sliced Ham and Turkey, Sliced TomatoesSliced Tomatoes, Shredded Lettuce and sliced sausage in make line units as well as all TCS items within salad flip top units without proper date marking. *CDI - PIC voluntarily discarded Sliced Sausage, Shredded Lettuce and Sliced Sausage. All remaining items were prepared yesterday and date marked 11/24.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Establishment using TPHC according to PIC without written procedures available and without times labeled on items held on TPHC. EHS provided TPHC procedures document via email. PIC voluntarily discarded all items.
A verification visit will be conducted within 10 days to verify that the establishment is in possession of written TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Food items from last night held on TPHC in make line units that should have been discarded at 10PM according to PIC. *CDI - PIC voluntarily discarded items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small flying pests throughout kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
*Observed - Gasket on left door of Standing 2Door RIF tearing in need of being replaced.
*Observed - Sanitizer of 3 compartment sink at 0ppm. Sanitizer bottle observed empty. *CDI - PIC refilled sanitizer bottle with QAC sanitizer equivalent to QAC used at 3 compartment sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 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 - Baseboard next to kitchen handsink cracked and broken in need of repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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. *Observed - Employee drink stored on prep surface of Right Make Line CH Unit. *CDI - PIC voluntarily discarded item.
6-303.11 Provide required lighting intensity. *Observed - Low light intensity in WIC. Lighting observed at 0.97FC back left corner of WIC. |