| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two bins of RTE washed produce (cut jalapeños, prepared slaw) stored under unwashed avocados. CDI - PIC reorganized WIC storage to prevent potential contamination. EHS provided PIC with storage order guides for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately five (5) recently sanitized plastic containers with tape and minor food debris on exterior surfaces while wet stacked, creating food contact contamination. CDI- PIC placed items in at dishwasher to be rewashed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on interior ice chute. REPEAT.
No escalation in point deduction due to some noted improvement from previous inspection. Accessible, readily cleanable portion of ice machine was observed as effectively cleaned. Establishment shall clean internal ice machine components as needed to prevent buildup. |
|
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 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 two (2) portions of TCS food (Cooked cauliflower and cooked steak) kept in grill lower grill drawers to be above 41F. EHS recommends that facility keep lower quantities of food in pans to allow unit to maintain TCS items at 41F and below. Briefly observed WIC ambient temperature at 44F at beginning of inspection, with one (1) TCS food item registering at 43F (cooked chicken). All other TCS food items were observed at or below 41F. PIC explained that delivery had recently been received approximately one hour prior and items in WIC had recently been reorganized.
Grill drawer items above 41F cooled in WIC. WIC ambient temperature was observed at 39F prior to end of inspection. All food items stored for cold holding in WIC were observed at 41F or below. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed effective time marking for sauces being held on TPHC. PIC described process by which TPHC was utilized effectively, but was unable to present instructions at time of inspection. CDI - EHS provided PIC with blank TPHC sheets to be filled out, maintained in the establishment, and readily presented to EHS upon request.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of concentrated QAC sanitizer held at dish rack without effective labeling. CDI - PIC labeled bottle prior to end of inspection. |
|
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 one (1) bowl of chip salt without effective labeling. CDI - PIC pulled and relabeled working container of salt. REPEAT. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two back of house employees engaged in food prep activities (chopping of raw proteins, ware washing) without effective hair restraints. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently sanitized plastic containers pans wet stacked on drying racks. CDI - EHS separated out wet stacks to improve air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 one (1) stack of to go containers at prep line with exposed food contact surfaces. All other single service articles were stored effectively. CDI - EHS inverted single service article stack to prevent potential contamination. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug in place. Contact waste management company to replace missing drain plug. |