| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hot holding, cold holding and date marking are not being controlled properly. Establishment was leaving out soups and plantains out of temperature control, staff are leaving door to walk-in cooler open during busy hours, causing food in the cooler to rise above 41F, and several items missing date marks, or held past 7 days. PIC must control foodborne illness risk factors. CDI - PIC educated on duties.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
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. 2 employee drinks observed on prep table at beginning of inspection. Store employee drinks in a separate location. Do not store on prep surfaces. 0 pts. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken soup measured 110-130F on counter and plantains on shelf measured 105F. TCS foods must be held at 135F or above when in hot holding. Establishment needs to use stove top or extra steam table they have to hold these items above 135F. CDI - Plantains moved to walk-in cooler to cool. Chicken soup reheated to above 165F and kept on stove top. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 All TCS foods in walk-in cooler were 48-60F. PIC stated that once establishment opens, staff begins opening cooler frequently and will sometimes leave door propped open. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler were discarded as PIC had not yet checked the food the last 4 hours. Cooler air temperature measured 40F by end of inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 Cooked beef and red cabbage in sandwich cooler missing date labels. Rice in walk-in cooler missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on beef and cabbage. Rice discarded in walk-in cooler. // 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 Adobo sauce (10-9) and beans (10-10) in walk-in cooler were past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days, with day 1 being the date of prep/cooking. CDI - Items discarded. Improvement from last inspection so kept at half credit. 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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on shelf below prep table. Lots of small flies in dry storage area. Contact pest control to treat for pests. REPEAT |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of bread stored on floor in bakery area. Also, vegetables and oil are being stored outside. Do not store food outside. Also, store food at least 6 inches off the floor. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in the ice. Handle of scoop must not contact the ice. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
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. 1 pot observed on floor at beginning of inspection. Other pots are being stored outside beside walk-in cooler. Utensils must be stored at least 6 inches off the floor and must not be stored outside. REPEAT |
|
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. 1 cutting board has deep cut marks and needs to be replaced. //
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler doors. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove Ninja blender from establishment. Equipment must be NSF commercial equipment. 0 pts. |
|
49
|
0
|
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. Clean shelves throughout establishment. 0 pts. |
|
55
|
0
|
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. Hole in door in kitchen. Repair hole. REPEAT. 0 pts. |
|
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 coats stored on dry storage shelf. Store personal items separately from food. 0 pts. |