| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Raw burgers stored on rolling cart above taziki sauce in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. //3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw burgers on rolling cart were also above raw fish. Do not store raw comminuted beef above raw fish. CDI - Food storage order corrected.
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 |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup inside ice machine. Clean ice machine more frequently. 0 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Taziki sauce (44F), lettuce (45F), and raw fish (50F) in walk-in cooler were above 41F. PIC stated that cart was rolled out of cooler, and door was propped open about 30 minutes ago as employees were making room for food order that is coming this afternoon. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to lettuce. Food was 41-42F by end of inspection and air temperature of cooler was 39F. 0 pts.
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 No TCS ready-to-eat foods in establishment were being labeled with prep date. TCS ready-to-eat foods must be labeled with date prepared, and used or discarded within 7 days from preparation. CDI - PIC placed date labels on items.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Large amount of flies observed in kitchen. Contact pest control to treat for flies. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint at beginning of inspection. Food employees must wear a hat or hair net when preparing food. REPEAT |
|
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. Piece of FRP was glued to bottom shelf below prep table. Replace prep table if the shelf is damaged beyond repair. Cabinets are damaged along cook line. Gasket on sandwich cooler doors are torn. Repair/replace listed equipment. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Shelves in walk-in cooler are moldy and have food buildup on them. Also, remove old cardboard liners on shelves in several spots in kitchen. Cardboard in walk-in cooler is moldy. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf) Hot water at 3-compartment sink measured 96F during inspection. VR - Verification required within 10 days that establishment has repaired hot water so they have at least 120F hot water available. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Lid is torn off dumpster. Contact waste management company to replace dumpster. //
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Lots of trash on ground around dumpster. Clean dumpster area. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. FRP damage around mop sink. Mop sink needs to be resealed to wall around it. Floor tiles are loose in back storage area. Both prep sinks and 3-compartment sink need to be resealed to wall, as old caulking is moldy. // 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. Clean or replace ceiling tiles throughout kitchen. Clean floors in back area of kitchen. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) 1 shirt observed on top of oil container. Another shirt observed on box of disposable straws. Store employee personal items in a separate location. Kept at half credit due to different circumstance than last inspection. REPEAT |