| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cubed chicken with some cold spots of 109F, 113F. These items must be properly placed into hot holding of at least 135F throughout. Repeat issue on at least 4 consecutive inspections. Chicken put back on grill to reheat to greater than 165F. Must see policy regarding this procedure. VR required.
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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in two places on line holding with warm spots of 46F, 45F. These must be placed into cold holding unit at a maximum of 41F so that they can be properly held cold. Repeat issue from previous inspection.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed guacamole tightly sealed so that no air could get in for cooling. Foods were vented by loosening plastic wrap to allow more cool air to get in. Repeat issue from previous inspection. Guacamole went from 57F to below 41F within 30 minutes. VR required.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a beard not wearing a beard net. Need to purchase these and have available for any food service employees with beards. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Need to pyramid stack or otherwise place utensils out to completely air dry so that they are not stacked wet. Recommend rolling rack for additional space for air drying that can be used for other purposes as needed. Utensils put back to be re-washed in dish machine. Repeat violation. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Repeat violation. Cups in prep area to the left of kitchen entry were stored without a dispenser or plastic sleeve that would protect them from handling, splash, etc. Easiest fix is to have these left in original plastic sleeve for cup protection. |
|
47
|
0.50
|
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. Observed cutting boards to be scarred which makes them difficult to clean. Either replace scarred cutting boards or have them planed so that cutting surfaces are easy to clean.
4-501.11 Maintain equipment in good repair. Observed metal shelves in 3-door refrigerator unit to have many areas where coating is missing, making the shelves more difficult to clean. These should be replaced or professionally re-coated with appropriate food-grade coating. Do not paint! |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors to be open with trash inside dumpster. |
|
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. Observed fan covers in walk-in refrigerator, large vent in kitchen outside of office, and both vents in both bathrooms to be dusty. These need to be cleaned more frequently so that dust does not build up here. |