| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw duck being thawing in the prep sink while Brussels sprouts were being washed in the same sink. Observed raw beef thawing at the prep sink with bread, pasta and nuts stored close on the drainboard. Items were near splatter contamination. CDI- All ready to eat items removed. Keep raw proteins and produce separate at all times.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits stored above ready to eat foods in walk in cooler. Unwashed produce must be stored below and/or separate from ready to eat foods. -REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed packages of raw beef stored with raw duck in a container, thawing at the prep sink. Separate raw proteins from one another. CDI- Raw duck removed and relocated to another prep sink.
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener, plates and tray soiled with old food debris. CDI- Items taken to dish pit to wash.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored heavily soiled with old food debris. CDI- Thermometer cleaned. Clean thermometer prior to storing and before use.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch, blue cheese, eggs, crema, orzo in prep top units holding above 41F. Items on the line should be cooled to 41F prior to use on the line. CDI- Items placed in the walk in cooler to cool.
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 eggs dated 4/28. Observed caramelized onions dated 4/27. Discard all expired food items (no linger than 7 days). CDI- All items discarded.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm in buckets throughout kitchen. EHS found that sanitizer was not pulling through the line. PIC called maintenance to get the line. CDI- Sanitizer hand mixed and buckets re-made |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed Brussels sprouts being cut straight out of the box without being washed. Brussels are unwashed. Wash all unwashed produce prior to cutting or preparing. CDI- Brussels sprouts were washed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with burn damage. Replace cutting boards. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 wall/ ceiling damage at clean dish storage area. Observed vents heavily rusted. Observed floors peeling throughout. Concrete is exposed and is not smooth and easily cleanable. |
|
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. Observed employee jacket stored on dish rack. |