| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P-
*Observed - PIC pick up empty bucket of Dish Machine Sanitizer then attempt to grab clean metal sheet tray for cooling buffalo dip. *CDI - PIC washed hands and put on Gloves before beginning food prep process.
*Observed - PIC use cellphone before putting on gloves to engage in prepping Chorizo Queso for Order. *CDI - PIC discarded gloves, washed hands properly and put on gloves before engaging in food prep. |
|
10
|
1
|
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 - Spoon stored in the basin of cook line handsink and ice stored in basin of back handsink across from drink station. *CDI - PIC removed spoon and EHS educated PIC on proper use of handsink and recommends they train staff on proper use of handsink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- *Observed - No parasite destruction form available during time of inspection. *CDI - PIC called provider, requested and obtained copy of parasite destruction letter. |
|
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 - Half Gallon of buttermilk stored below raw chicken breast in Standing 2 Door RIC. *CDI - PIC moved buttermilk to top shelf.
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 slicers and 2 metal containers with dried food debris build stored clean. *CDI - PIC removed items and placed them into dish area to be washed, rinsed and sanitized.
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
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Mashed Potatoes, Mac N Cheese, Loaded Potato Soup, Chicken Tortilla Soup and Fingerling Potatoes in WIC all items prepped yesterday temped above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes, Shredded Lettuce, Sliced Cheese in Grill Flip Top Unit and Boiled Eggs in Salad Flip Top Unit above 41F. PIC stated lids to unit were open for extended periods of time during this mornings prep. EHS recommends PIC keeps lids shut to unit as often as possible. *CDI - PIC voluntarily discarded items.
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 - Mac N Cheese and Mashed Potatoes in WIC from yesterday without date marking. *CDI - PIC voluntarily discarded items.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- *Observed - Salmon and Steak items listed on menu that do not have an asterisk guiding consumer to the consumer advisory footnote. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Mashed Potatoes, Mac N Cheese, Loaded Potato Soup, Chicken Tortilla Soup and Fingerling Potatoes in WIC all items prepped yesterday temped above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Bag of Raw Shrimp thawing in bowl of stagnant water in 3 Compartment Sink. *CDI - PIC removed item and placed it into WIC. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Grill Flip Top Unit unable to maintain proper Cold Holding temperatures and Self Latches to Kitchen WIC and outdoor WIF in disrepair. Please repair these items to ensure proper cold holding is consistent throughout establishment kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Phone and Vape stored on Prep table right of Salad Flip Top Unit. *CDI - PIC removed items. |