| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC washing paint brushes off at front hand sink. REHS informed PIC that hand sinks are only to be used for hand washing. CDI-PIC sanitized hand sink. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed speedrack of uncovered frozen chicken breasts in walk in freezer. -REPEAT VIOLATION- |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility with 4 large containers of partially cooked chicken wings which were still very pink in the center and bright red at the bone in the walk in cooler and reach in cooler. PIC stated they partially cook wings because customers complain that its too dry when they fully cook wings two times. CDI-PIC voluntarily discarded all containers of partially cooked chicken wings and REHS provided PIC with a non-continuous (Par-Cooking) form to fill out and email back to REHS to start approval process. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of detergent soap at rear area prep sink with no legible label. CDI - EHS affixed label to soap. -REPEAT VIOLATION- |
|
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 Observed a deep container of fried breaded chicken in cooling in walk in cooler. CDI-PIC placed breaded chicken in cooling onto two large sheet trays for rapid 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 . |
|
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 a few flies throughout facility. Contact pest control for removal of flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large box containing mini dessert cakes as well as a large box of raw beef stored on the floor of the walk in freezer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1) rolling metal rack at warewashing area with some rust. Replace or resurface rusted no food contact portions of storage. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed very dusty ceiling tile above dry storage areas and back kitchen area. Clean/replace ceiling tiles as needed. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items, including yogurt, watermelon and canned goods on the top shelves of the WIC, and toaster waffles and single serving ice cream in the walk in freezer, and containers of tea and in the RIC and WIC, intermingled with food held for resale throughout the establishment. -REPEAT VIOLATION-
Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale. |