| 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 numerous screw top drink bottles stored over prep areas, etc. All employee drink bottles must be stored below any food prep or storage areas. Recommend that all employee drinks be drink cups with lids and straws as opposed to screw top bottles. Employee lunch bag stored in beverage cooler, not labeled. All employee food must be labeled and kept separate from food for patrons. CDI by moving items. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee in bar area wash hands and turn off sink with bare hands rather than using a disposable towel before going on to other tasks. Advised employee to re-wash hands and to turn faucet off with disposable towel, which he did.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels at hand sink in entree cooking area to be soaking wet. Manager got these replaced. Observed no hand towels at hand sink in hallway area near dish machine and food prep area. CDI - These were replaced. |
|
16
|
1.50
|
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 some utensils with food film on them; they had not been properly cleaned before being put up for re-use. Also, utensils hanging down into sink area are in a splash zone where they can get re-contaminated. Move these from this area for proper storage. CDI by removing items to have them re-washed.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dish machine in bar area reading 0 ppm after testing 5 times. Advised manager to have staff to cease using machine and to call maintenance to have machine fixed.
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 . |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed Parmesan cheese on prep table at 47F, shredded bacon on prep table at 53F, red pepper mixture shredded in blender on prep table at 53F, chicken at prep table at 43-44F, pimento cheese on prep table at 54F. These items were not cooled in walk-in cooler before being placed on prep cooler refrigerator. CDI by moving items into WIC to cool to 41F and below. Repeat.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in hot holding bin at 121F, carmelized onions in hot holding bin at 114F. CDI by moving these items to be reheated to 165F and above.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed none of the pizzas placed out for TPHC to have any labels indicating when the 4 hour time period began. Manager advised that labels needed to be done; this was completed - CDI. |
|
33
|
0.50
|
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 numerous pans of 3-cheese wraps, turkey/cheese wraps, and chicken/bacon wraps in downstairs prep area to be tightly wrapped closed and to have 48F, 46F temperatures on them. CDI by manager moving these into a freezer and spreading them out for quicker cooling.
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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous small flies, properly fruit flies, gnats, in kitchen area. Make sure that routine pest treatments occur and that drains are frequently cleaned. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing watches, bracelets. These may not be worn by employees preparing food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wet wiping cloths left on counters and several dry wiping cloths with food debris on them on counters. All wiping towels must be clean, and those that are wet must be stored in sanitizer at 50ppm chlorine and used after clean wiping towel with warm water and detergent is used first. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested utensils stored on shelves for re-use. These must completely air dry prior to stacking. No towel drying of utensils allowed. |