| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Steak stored above RTE sauces and salsas in Large Flip Top. Raw Steak stored in small flip top above RTE foods in the small flip tops lowboy. *CDI - PIC had food employees reorganize units correcting 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 |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - 3 compartment sink sanitizer concentration at 0ppm. *CDI - PIC fixed issue and sanitizer tested at 300-400ppm.
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 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Roasted Chicken HH below 135F in HH Steam Table. *CDI - PIC had cook reheat item to above 165F and stack less product per container to maintain proper HH temperatures.
NOTE: improvement from previous inspection points deducted remain the same.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Cheese, Cooked Egg Plant and Raw Steak in Large flip Top Lowboy above 41F, see temp chart for details. Unit with ambient temperature of 60F. PIC voluntarily discarded all TCS items not prepared today. Items prepared today were placed into WIC to be rapidly cooled. After 2nd temp check PIC moved items to WIF to speed up cooling process. PIC called repair company to check and fix unit.
A verification visit will be conducted within 72hours to verify unit is repaired and properly maintaining CH temperatures.
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 |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- *Observed - Shrimp Ceviche, Octopus Ceviche, Sliced Tomatoes and Shredded Lettuce above 41F cooling in large flip top unit that was in disrepair with an ambient temperature of 60F. *CDI - PIC moved items to WIC to assist with quickly cooling items. After 2nd temp check PIC moved items to WIF to speed up cooling process. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests throughout kitchen. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets with low concentration at 0ppm. *CDI - Once 3 compartment sink sanitizer was corrected PIC refilled Sanitizer buckets. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. *Observed - In-use utensils stored in metal container with ambient room temperature water. *CDI - PIC placed utensils into dish pit to be washed rinsed and sanitized. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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 - Boxes of single-service items stored directly on the floor in back room located in back of restaurant. |