| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 Unwashed vegetables observed in prep sink with raw meat also on drain board of prep sink. Separate raw animal foods from unwashed vegetables and ready-to-eat foods. Establishment must wash, rinse and sanitize the sink in between using with vegetables and raw meat. CDI - Vegetables removed from sink. Cook washed sink with soap, rinsed sink, and sanitized with chlorine sanitizer.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Pot of tamales measured 129-138F. Pot of beef soup measured 120F on stove top. TCS foods in hot holding must be at least 135F. CDI - Both items reheated to above 165F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 All TCS foods in sandwich cooler were 47-59F (cabbage, pico, tomatoes, red cabbage, pickled cabbage, lettuce, queso fresco, beef, vegetable salad). Rice (47F), ground beef (44F), stuffed peppers (44F), 2 pots of soup (48-51F) were above 41F in walk-in cooler. Air temperature of sandwich cooler was 51F. Air temperature of walk-in cooler was 38F. PIC states that walk-in cooler was opened very frequently through lunch, causing the food to warm up. CDI - Rice and soups in walk-in cooler were discarded. Other foods began dropping to 41-42F by end of inspection in walk-in cooler. All TCS foods in sandwich cooler, except the pico, were discarded. Refrigeration technician was called and he stated he would be at establishment to repair cooler in the next 2 hours. Ice baths set up at sandwich cooler to use until the technician repairs the cooler. Follow-up visit to be made Monday.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hardly any TCS ready-to-eat foods had date labels in walk-in cooler and in the sandwich cooler. TCS ready-to-eat foods must be labeled with date prepared, and held for no longer than 7 days under refrigeration. VR - Verification visit required within 3 days to check date marking. REPEAT
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 spray bottle of chemical beside the grill was not labeled. CDI - PIC discarded bottle. 0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Contact pest control and keep doors closed to prevent flies from entering. 0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Potatoes and onions are being stored outside beside walk-in cooler. Food must be stored in the establishment. CDI - PIC moved potatoes and onions inside. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal and plastic pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Pots are being stored outside beside walk-in cooler. Utensils must be stored in establishment. CDI - PIC put pots in storage room. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Sandwich cooler is holding at 51F. Repair cooler. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Blender, food process, and chest freezers are not NSF-listed equipment. Replace with NSF commercial equipment. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Hole in door in kitchen. Repair damage. 0 pts. |