| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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
No unnecessary persons shall be allowed in any food preparation areas. Observed patron enter kitchen to talk to employee. CDI- PIC informed of requirement and patron left the kitchen. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete employee health policy present posted. PIC aware of symptoms and return to work requirements but was not aware of any additional documents. CDI- complete health policy packet provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
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 chicken stored above bacon in tall one door cooler. CDI- items relocated.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered baked potatoes and knishes in 2 door cooler uncovered. Observed pastrami in one door cooler in front area uncovered.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed whole whitefish stored in direct contact with shelf in low one door cooler in front area. Repeat violation. CDI- fish placed on deli paper tray. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausages in top of flip top prep unit on line 45-50F. CDI- sausages discarded. Observed container of raw eggs held at room temperature near grill. CDI- eggs had only been out for about 30 mins and were placed back in refrigeration. Recommended to hold eggs in top of flip top prep unit to maintain proper temperature during service. Observed cantaloupe and raw chicken in one door cooler near cook line 43F. Observed cooked turkey and roast beef in deli case 43-35F. Ambient air temp of unit was 41F and all other items observed holding 41F or below. Recommend to monitor unit to ensure maintains below 41F. Observed 2 sticks of unsalted butter on counter at 75F. Recommend to switch to salted butter. CDI- all items relocated to other units to properly 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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 Observed half cantaloupe without date. CDI- cantaloupe was cut yesterday and allowed to be dated. Observed open chub of ham in display case past 7 day expiration. CDI- 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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed asterisks missing on roast beef, nova and lox on one or two of the menu boards. CDI- asterisks added menu board. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket in front area with less than 50ppm of quat sani. CDI- bucket emptied and refilled. |
|
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. Observed small portion cups stored inside containers of black pepper and dill on dry storage shelf. |
|
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 small blast chiller on shelf not working. Highly recommend to repair blast chiller to assist with cooling of foods. |
|
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 general cleaning needed of non-food contact surfaces including but not limited to exterior/sides of fryer, backsplash of grill, exterior of refrigerators, shelves under counters, inside microwaves, inside bottom of display cooler etc. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive trash around dumpster area. Observed all doors and lids of dumpsters open. Dumpsters are shared with other businesses in the complex. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. General cleaning needed of floors near cook line, under 3 compartment sink and shelving. Observed with buildup. Also observed duct tape holding grease trap lid on floor in back kitchen area. |