| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE food (Bagged mozzarella, washed produce, cilantro) stored under unwashed two (2) boxes of unwashed produce (avocados) and two (2) pineapples. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) container of bib lettuce stored in contact with shredded lettuce in side prep top in kitchen.
CDI - PIC removed bib lettuce container from lettuce bin. EHS provided storage order charts to PIC. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) small portion of reheated cooked vegetables (cauliflower) at temperatures ranging from 130 to 136 in grill side hot well. Per conversation with PIC, veggies had been reheated within the past two hours. CDI - Remaining portion of cauliflower was put on TPHC, to be disposed of within the remainder of 4 hours.
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 . |
|
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 . Per conversation with PIC, main prep top is currently non functional. PIC presented documentation of ongoing repair (email with repair personnel). TCS foods within the unit are, until such a time that unit can be repaired, being maintained by ice baths. Observed two (2) large portions of cheese (shredded cheese blend and mozzarella) with portions ranging from 40F to 47F in ice baths. All other TCS foods were maintained cold. CDI - Additional ice was added to ice baths to improve cold holding. Out of temperature cheese was rotated to correct cold holding.
Note: No escalation in point deduction due to noted improvement from previous inspection; PIC displayed effective active managerial control during inspection, informing EHS of out of service equipment and preparing ice baths as an effective measure. WIC cold holding was observed as effective and in compliance. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed patio door open at time of inspection. Openings of establishment shall either remain closed during service hours or be protected by some means (fly fans, air curtains, screens, etc.) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) portion of boiled eggs in water with lemon slices. Utilize ice bags, drain pans, or other barriers to prevent eggs from being stored in direct contact with untrained ice or water. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wet wiping cloths on prep surfaces at cook line. CDI - PIC rotated cloths to readily concentrated sanitizer buckets. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed mustard stored in single use container in WIC, previously used for peeled and washed garlic.
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 two (2) stacks 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.
Note: Previous inspection noted this item under 4-903.11(A)(C). EHS has changed citation to more accurately reflect observations. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed three (3) utensils in poor repair (two heavily chipped plastic bins, one lid on cooked chicken in WIC.) CDI - PIC voluntarily disposed of damaged utensils. Repair and replace damaged utensils and food contact equipment as needed. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 three (3) bins, stored as clean, with sticker reside above three compartment sink. CDI - Bins were pulled for corrective cleaning. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed minor soil on inner surface of male restrooms. |