| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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 packaged raw shelled eggs stored over box of unwashed lettuce inside of the reach-in unit. Employee present advised that this the item was a personal food. CDI - Raw eggs removed to bottom shelving and area assigned as personal storage for employee use. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety 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. Observed fried okra and chicken wings hot held below 135 degrees F under heat lamps. Refer to temperature observation chart. PIC advised that these foods last upwards of 30 minutes. CDI - Items re-heated. EHS highly recommends TPHC. Education and copy of TPHC form provided to facility. -1.5- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed packaged liquid soap stored above packaged foods and container of dry goods at shelving unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -0- |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed scoop handle stored in coleslaw in walk-in cooler to use for portioning. CDI - PIC removed plastic container and replaced it with a scoop with a handle. -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to-go hinged lid containers stored upwards on expo above prep station. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed broken lowboy unit near drive thru. Repair or replace.
REPEAT: 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 multiple pieces of cardboard used to contain flour at the breading station and piece of cardboard being used as a floor matt at cookline. Do not use cardboard as it is not a cleanable surface. Remove cardboard and replace with a cleanable material such as plastic. -0.5- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 grease buildup on the sides of equipment as well as flour residue on various surfaces throughout kitchen. Clean and increase cleaning frequency to maintain clean. -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking below kitchen hand washing station when in use. Repair. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 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 food residue and debris build up on flooring in hard to reach areas under equipment on cook line and inside of the walk-in cooler. Also observed residue on walls and ceiling tiles throughout facility. Clean and increase cleaning frequency to maintain clean.
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 several damaged missing ceiling tiles in back prep area. Per PIC, the roof is in the process of being repaired and the ceiling tile will be replaced once repairs are complete. Also observed damaged wall tiles in female restroom behind stall door. Repair all areas. -1- |
|
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 personal foods and beverage stored with and above retail foods inside of reach-in units. CDI - Foods either voluntarily discarded and/or removed to designated storage areas. -0- |