| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
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
Observed waitstaff handling onion rings and bread that was going to a customer. CDI items immediately discarded and replaced with fresh product. Review proper food handling with waitstaff
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed watermelons and pineapples on shelving above RTE cut onion. CDI - PIC re-stored proper storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed slicer with food buildup and debris on and around the blade. PIC verified that it was cleaned after the last use (2 days ago). CDI - PIC instructed and educated food handler to wash/rinse/sanitize slicer.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed cavity of one microwave with food buildup and debris. Increase cleaning frequency. |
|
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
Observed cold holding above 41F of items: leaf lettuce, portioned raw steak, ranch and one large tub of chopped romaine. CDI - PIC voluntarily discarded affected items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer bucket on bottom shelf directly next to container of soda water that was being used to make batter. CDI - PIC re-located soda water. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed logs for reheating that was used the same temperatures or temperatures only one degree off for all products for multiple days (6/2, 6/3, 6/5, 6/8, 6/10, 6/11, 6/21, and 6/24) and missing visual cold hold checks for the day for multiple days (6/21, 6/3, and 6/9). Unable to review continuous monitoring system during the inspection due to system issue. Will follow up to check items. Verification required. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed several working containers and shakers of seasonings, and a bin of panko bearing no identifying labels. CDI - PIC produced a sheet of labels that were being placed onto unlabeled containers and shakers at time of inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed one box of single use to go lids on floor in dry storage area. CDI - PIC re-located box. |
|
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.
Observed walk in freezer with ice buildup around outside and inside of door. Observed ice buildup on hosing leading to freezer condenser. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 shelving in WIC with debris and buildup. Increase cleaning frequency. Repeat. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed waste bins in female restrooms with no lids to contain contents. 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.
Observed tiling in front of grills cracked, rendering floor not smooth and easily cleanable.
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.
Observed fans in WIC with dust buildup. Increase cleaning frequency. |