|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed squash stored over washed RTE produce.
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 |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant black build-up on interior of ice machine. |
|
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: sliced tomatoes 43.0 F in prep top. CDI- voluntary discard.
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 . |
|
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. Rear door open at start of inspection and continued open for 45 minutes. Flies observed in kitchen.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. Pest control glue board with German roaches attached. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees wearing unapproved jewelry and articles on wrists.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry, line cook not wearing hair restraint. Same employee switched to dish pit to handle clean equipment and utensils. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
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. To-go single service boxes and tops stored in grease on shelf at cook line. Contamination observed. Discarded. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. More frequent cleaning needed in facility, especially along cook and prep line. Heavy grease build-up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating behind equipment. Deep cleaning needed throughout facility floors and lower walls, especially behind and under equipment. |
|