| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed PIC not able to present procedures for vomit and diarrhea cleanup. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wipe face and not wash hands. Observed PIC pick something up off the floor and not wash hands. -CDI- PIC educated PIC on when to wash hands and PIC properly washed hands. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink near bar area. Observed plastic cup in handwashing sink in back/catering prep area. -CDI- PIC educated on proper use of handwashing sink and removed items. **REPEAT** -1-
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed water jug in front of handwashing sink in back/catering prep area. -CDI- PIC removed item.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handsink at front kitchen with no paper towels and at sink in back bar area. -CDI- PIC replenished paper towel supply.
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in back/catering area. -CDI- PIC replenished soap supply.
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in male bathroom. -CDI- EHS provided handwashing sign to PIC. |
|
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 RTE jalapenos stored under raw beef, RTE pickled onions stored under raw bacon, and cooked wings stored under raw shrimp. Observed RTE jalapenos under unwashed avocado in woodfire RIC. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed peppers and onions and cut melon in RIC under flatbread prep station with no protective coverings. Observed jalapenos, carrots and celery in RIC under woodfire flip top with no protective coverings. Observed mac and cheese and cole slaw in RIC under grill make flip top with no protective coverings. Observed queso, sautéed peppers and onions and philly meat in WIC in back kitchen/catering area with no protective coverings. -CDI- PIC covered these items. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris in dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup in ice machine in back kitchen/catering area. |
|
20
|
0
|
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. Observed pico de gallo in back WIC prepared around 9 this morning above 41F. Observed blue cheese prepared yesterday in RIC in bakery area above 41F. -CDI- PIC voluntarily discarded item. -0-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheddar cheese in flip top and RIC below above 41F at flatbread prep station. Observed housemade cilantro salsa and Caesar dressing above 41F at woodfire prep station. Observed cooked chicken wings, raw burger patties and raw chicken breasts above 41F in cold drawer. Observed housemade blue cheese and raw burger patties in RIC in bakery area above 41F. Observed housemade blue cheese at server station above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded of cooked wings, housemade blue cheese in bakery area and at server station. PIC moved cheese, raw meats and sauces to freezer to rapidly chill as all items had been prepared today. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed diced chicken, sautéed mushrooms and diced tomatoes in flatbread prep with no date mark. Per PIC, these items were prepared yesterday. Observed ribs with discard date 8/11 in flatbread prep. Observed mushrooms dated 7/29 in flatbread prep area. Per PIC, mushrooms were frozen on 7/29 and pulled from freezer today. Observed sautéed peppers and onions with no date. Observed housemade Greek dressing with discard date 8/9. Observed housemade dragon sauce in cold drawer with discard date 7/29. Observed cooked frozen pot roast with no date in freezer in back kitchen/catering area. Observed pork with discard date 8/13 and black beans with a discard date of 8/3 in WIC in back kitchen/catering area. Observed mac and cheese in RIC under grill make flip top with no date. -CDI- PIC discarded items that were past date or didn't have dates and properly date marked all other items. -1.5-
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 . |
|
33
|
0.50
|
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 pico de gallo prepared this morning cooling in WIC with tight fitting lid and stacked high. Observed spinach dip cooling in WIC stacked high with tightly covered lid. Observed housemade cilantro and Caesar dressing cooling in RICs tightly covered. -CDI- EHS educated PIC on proper cooling methods. PIC discarded of pico de gallo as it had been prepared more than 6 hours ago. -0.5-
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spice container near flatbread prep. Observed unlabeled honey and oils near flatbread and grill make prep. Observed unlabeled ranch in RIC. Observed unlabeled hot sauce in RIC near bakery prep. -CDI- PIC properly labeled these items. **REPEAT** -1- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage style window in front of house/bar area with no fly screens. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IT BEING A DIFFERENT SECTION OF THE RESTAURANT**
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies, gnats and fruit flies throughout facility. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with large ring.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no beard guard or head covering. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with containers stored as clean. CDI-PIC separated containers to facilitate air drying. **REPEAT** -0.5- |
|
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. Observed broken lids on grill make flip top. Observed broken/torn gaskets in doors of RIC under flatbread flip top. Observed leak near RIC by bakery prep area. Repair or replace. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quat sanitizer at 3-compartment sink. **10DAY VERIFICATION REQUIRED** -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and food residue buildup on sides of equipment. Observed shelving in WIC and RICs in need of cleaning. Increased cleaning frequency recommended. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 dust buildup on heat/ac vent covers. Observed food debris/dust buildup in hood system. Recommend higher frequency and more thorough cleaning. -0- |