| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed handling and cutting cilantro with bare hands. Employees shall not handle ready-to-eat foods with their bare hands unless the food is going to be cooked. CDI - Cilantro discarded and employee educated. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Hand washing sink near dish machine is not connected and hand washing sink near chip warmer has been removed. PIC states establishment is in process of replacing sinks. VR - Verification required within 10 days that establishment has replaced hand washing sinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine measuring 0 ppm chlorine. Establishment is switching to using disposable cups, plates and silverware until it is repaired. Dish machine technician stated he will arrive at establishment in morning to service machine. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Can opener blade had multi-day buildup on it. Clean can opener daily. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 For more information please visit: http://meck.co/FoodSafety 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 . 2 pans of black beans in walk-in cooler were prepared on 10-25 and had not yet been discarded. Use or discard TCS ready-to-eat foods within 7 days of preparation. CDI - Black beans discarded by manager. Reduced to half credit due to improvement from last inspection. REPEAT |
|
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. 1 live roach observed crawling on wall beside dish machine. //
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. At least 10-15 dead roaches observed in establishment. Continue pest control servicing. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door to establishment is not self-closing. Replace missing self-closure device on door. |
|
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. Walk-in freezer door does not close. Ice leaking from condenser in walk-in freezer. Gasket torn on drawer cooler. Repair/replace listed equipment. 0 pts. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 74F at 3-compartment sink at start of inspection. At end of inspection hot water at 3-compartment sink measured 100F. Reading on hot water heater was 110F. VR - Verification required within 10 days that hot water of at least 120F is available. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Cardboard dumpster missing lid. Contact waste management company to replace dumpster or reattach lid. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage present in various areas throughout kitchen. Continue repairing floor where needed. REPEAT // 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. Floor cleaning necessary throughout kitchen, especially underneath equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack observed sitting on table contacting clean plates. Store employee personal items in a separate location where they can’t potentially contaminate food or clean utensils. 0 pts. |