| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 employee drink stored on floating shelving unit above the 3-compartment sink during active dish washing. CDI - Drink removed. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed 1 kitchen hand sink, women’s and men’s restrooms without hand washing signage. CDI - Signage provided during inspection. -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 shelled eggs stored over ready to eat burrata cheese in the walk in cooler. No physical evidence of contamination observed. CDI - Storage order was rearranged to prevent cross contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black microbial growth on metal catch plate inside shared ice machine. Increase cleaning frequency and maintain clean.
REPEAT VIOLATION 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine in use during today’s inspection with sanitizer registering at 0 PPM chlorine after 3x attempts and PIC changing the sanitizer chemical bucket. EHS discussed with PIC on importance of daily verification of equipment with facility checklist. EHS verified upstairs dish machine is in good repair and sanitizing at 50 PPM. Staff instructed to utilize upstairs pass through dish machine until facility dish machine is serviced and sanitizing correctly. -3-
VERIFICATION VISIT IS REQUIRED.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared braised pork cold holding at 47 F in the prep reach-in unit. CDI - PIC transferred food to the walk-in freezer which was rapidly cooled to < 41 F. -0-
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed no SOP for TCS foods being held on TPHC at the hot line. EHS pointed out TPHC written procedures for one of the hot line TCS foods (garlic butter) posted in facility’s office. CDI - Other TCS foods added to the existing TPHC form during inspection. -1.5-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
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 just prepped oyster mushrooms, charred corn and duck cooling covered in plastic wrap in the walk in cooler. CDI - PIC uncovered each container to facilitate cooling process. -0.5-
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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacked boxes of produce (avocados & limes) stored directly on the floor. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large and small metal food containers wet nesting on shelving units. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed shared walk-in freezer door unable to self close. Repair.
REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored at shelving unit and at prep stations. Replace/resurface. -0.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
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 grease and food residue build up on floating shelving units above the 3-compartment sink, food debris accumulating on exterior door of dish machine and higher cleaning frequency needed on door frame of shared walk-in freezer. -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 baseboards detaching behind two prep tables. Repair. -0- |