| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal food and drinks stored on shelving over food and foodservice supplies for facility. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed food handler touching raw salmon and then transition into donning new clean gloves. Food handler instructed to remove gloves to wash hands. After hand washing, employee then recontaminated their hands on the faucet handles. CDI - Food handler educated on hand washing procedures and properly washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed a metal food container stored inside of kitchen hand sink. CDI - Utensil removed. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine pulling sanitizer at 0 PPM chlorine after 3 cycles and priming equipment. Sanitizer concentration is measured as routine line check which was provided by PIC today. PIC contacted equipment repair specialist who arrived onsite and replaced faulty tube. Sanitizer now registering at 100 PPM.
***Future compliance visit will be made to ensure sanitizer is pulling adequate concentrations.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P. Observed food handler take soiled wiping cloth, wipe down cutting board and immediately use wiping cloth to wipe off knife. CDI - Employee coached and utensil removed to dish pit to be w/r/s. -1.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces. https://youtu.be/av1Rbh-lh08. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salmon filets cold holding at 51 F at reach-in unit. Line checks conducted this morning show product temperature at 39 F. Elevation of temperature determined to be due to leaving the door ajar. CDI - Salmon transferred to the walk-in freezer to rapidly cool down. -0-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ/ |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed items which were prepared/first used yesterday without date labeling which include: Pepperoni, caramelized onions, portioned cooked chicken and canadian bacon. Also observed several TCS applicable foods flipped at the prep top stations which did not include their date labels. CDI - PIC confirmed dates and allowed to date mark products.
REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed container of sausage without date marking, milk without date marking and manufacturer expiration date of 1/26/25 and 2/3/25, incorrect date marking of 2/3/25 on house made blue cheese dressing from yesterday. CDI - PIC allowed to correctly date blue cheese dressing, all remaining products voluntarily discarded. -3-
***Future compliance visit will be made to ensure date marking and disposition practices are being followed. Next repeat violation will result in voluntary discard of foods.
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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of ice stored on the floor in the walk-in cooler. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with their intact stickers stored in the prep top unit. Remove and then wash before use. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale and debris build-up on interior surfaces of dish machine. Also observed food debris on clean utensil drainboard station. Increase cleaning frequency and maintain clean. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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. Interior of prep top coolers in need of cleaning. Observed heavy food debris accumulation on surfaces under flat top grills. Observed hood vent over cook line with heavy greasy residue build up dripping down. According to certificate of cleaning, services were provided August of 2024. Increase cleaning frequency and maintain clean. -1- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on the ceiling and intake vents in the kitchen above refrigeration and shelving for packaged bread. Increase cleaning frequency and maintain clean. -0- |