| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) New rule from 2017 Food Code - Ensure food employees are informed of their responsibility to report required symptoms, illnesses (now includes nontyphoidal Salmonella) and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - CDI: Discussion w/ Manager & Chef and provided literature from NCDHHS EH |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 New rule from 2017 Food Code - A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI: Discussion w/ Manager and Chef and provided literature from NCDHHS EH |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall (eat,) drink, only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result - Drinks must be covered and stored to prevent contamination of the aforementioned items. Observed uncovered beverages stored on food prep areas. CDI: beverages removed. |
|
9
|
2
|
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 bartender use bare hands to peel orange for beverage. CDI: EHS intervened prior to using peel; orange discarded; bar tender gloved and proceeded w/ fresh orange. |
|
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. Observed chicken, chicken wings and burnt ends stored below 135 in hot cabinet. CDI: items re-heated (see temp chart) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items on prep tops (both at line) holding above 41F and items in cold drawers below prep top holding above 41F. CDI: items in prep top taken to walk-in for cooling (see temp chart) - these items were brought out at around 2 p.m. and items in the cold drawers were voluntarily discarded - brought out at around 11 a.m.
Observed hushpuppy batter out of temp control. Ingredients on bag of dry mix include milk & eggs; therefore may be TCS - product assessment needed to determine, otherwise must be stored at or below 41F or time/temp control for safety procedure must be utilized. CDI: the batter was discarded and new batter made using TPHC - procedural documentation sent to PIC - Verification for this item needed within 3 days or provide product assessment.
Also, please note: compliance visit needed to check refrigerated prep top w/ cold drawers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects. Observed a few fruit flies in facility |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored at prep line. CDI: cloths removed and stored for laundering. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers stacked tightly while wet. CDI: Items pulled apart to air dry. Repeat violation |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 walls shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall under hand sink unconstructed. Repeat violation |