| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
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 drinks (closed and opened) stored on shelving over food (sugar packets), foodservice supplies (cling wrap) and on two food prep stations during active prep. -0.5- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed food handler wash their hands then recontaminate them on the faucet handles. Food handler went to don clean gloves, adjusted clothing (pants) and resumed food prep at the fryer station. CDI - Food handler educated on hand washing procedures and properly washed hands when re-directed. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P.
Observed raw beef patties stored over cooked baby back ribs in the upright reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
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.
Observed brownish microbial build-up on soda gun at the bar. Employee instructed by PIC to cleanse and sanitize equipment. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 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. Refer to temperature observation chart. Discussion with PIC revealed that some foods were stocked at the cold stations this morning during prep while others had been stored in their respective units since last night. Reminded staff that foods must be kept at <°41 F. CDI - Foods from previous day were voluntarily discarded, today’s foods were transferred to facility’s walk-in cooler to cool towards < 41 F. -3-
***This facility has had two consecutive repeat violations with full points for non-compliance and next repeat violation will implement a 30 day risk control plan.***
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
Observed blanched chicken wings and fries prepared yesterday with today’s date. CDI - Products voluntarily discarded due to improper holding temperatures. See #22. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed new food handler without hair restraint preparing foods at the cookline. CDI - PIC instructed food handler to put on a hair net. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair.
Observed one non-functional cold drawer. Unit not in use. Repairs pending. No escalation of points due to improvement from previous inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed heavily scored and stained cutting boards at prep coolers and stored at clean utensil shelving. Replace. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 water pooling inside interior surface of prep unit across from pizza oven and food debris on gaskets and handles of several prep units at the cookline. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed flooring with low tile grouting at both cookline and dish pit and damaged floor tiles being held together with clear tape at the women’s restroom. Repair. -0- |