| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two food containers and a ladle soiled with food debris and stored as clean. CDI - Utensils removed to dish pit to be w/r/s.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on metal catch plate inside ice machine. Increase cleaning frequency and maintain clean. -0-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed grilled chicken with a final cook temperature of 159 F. CDI - Product brought back to the grill and finished cooking process with temperature reaching > 165 F. -1.5- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed cheese sauce hot holding at 83 F in warmer. Warmer was off. CDI - Product voluntarily discarded. -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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F in various refrigeration units. Refer to temperature observation chart. Line checks not conducted this morning. From discussion with PIC and verification of opening checklist, temperatures noted are recorded from exterior digital thermostat readings. Several TCS foods were filled this morning prior to inspection while others had been cold holding since last night. CDI - Foods from previous day were voluntarily discarded, remaining foods were placed into deep ice baths and or transferred to facility’s walk-in cooler/freezer units and rapidly cooled towards < 41 F. Strongly recommend daily shift line checks and temp logs to ensure products are at < 41 F when being placed into refrigeration. -1.5-
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 (1) tray of caramelized onions and (1) tray of cooked ribs prepared yesterday without date labeling. 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 these TCS foods exceeding the 7 day requirement and or not date labeled: (2) trays of portioned blue cheese dressing, pulled pork (5/9-5/15) and black bean corn relish (5/8-5/14). CDI - All products voluntarily discarded. -3-
***Future repeat violation will result in voluntary discard of foods and implementation of a risk control plan.
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. |
|
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 cooked onions held on TPHC with time stamps but no written procedures available. CDI - TPHC form provided and filled onsite. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed several packs of sternos (butane gel chaffing fuel) stored with and above dry goods and burger picks. CDI - Chemicals removed to designated area to prevent contamination. -1- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed three containers of pico cooling covered in the walk-in cooler. Also observed blanched fries in the middle of its cooling process placed inside a prep top. CDI - Containers of pico uncovered to facilitate efficient cooling towards < 41 F and blanched fries brought down to walk-in freezer to rapidly cool towards < 41 F. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small gnats in downstairs prep areas. -0- |
|
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 wiping cloths held in (1) sanitizer bucket containing solution of 50 PPM quat. CDI - Solution discarded and refreshed. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
REPEAT VIOLATION: 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. -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food containers wet nesting at two utensil shelving units. Separate utensils to allow for proper air drying before stacking. -0- |
|
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. Observed two non-functional cold drawers. Waiting on new compressors, per discussion with PIC.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored at the prep units. Replace. -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. Observed heavy food debris accumulation on surfaces under flat top grills. Observed non food contact surfaces of pizza oven in need of cleaning. Observed interior surfaces of prep units and areas surrounding prep top lids in need of cleaning. Increase cleaning frequency throughout and maintain clean. -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from condensing line running across ceiling in down stairs passage leading to the cellar. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Caution should be used to minimize food exposure. Observed water pooling at flooring below ice machine; draining system not operable. Also observed rusting on flooring surrounding ice machine. Keep and maintain clean. -0- |