| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 raw steaks, raw burgers stored over raw shrimp and raw salmon in the reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected by PIC in order of final cook temperatures. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled blade of can opener and its base. According to the PIC, the utensil had not been used today and is only cleaned once a week. CDI - PIC removed utensil and its base and items were w/r/s. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
23
|
1.50
|
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 24 hrs. - Pf. Observed the following TCS foods first prepped/opened yesterday without their date labels: Fresh mozzarella, goat cheese and roast beef. PIC confirmed all items were first used yesterday for services and labeled all but one; roast beef voluntarily discarded. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed sink & surface label on sanitizer dispenser line that was hooked up to quaternary solution. CDI - Sanitizer solution discarded and sink & surface product installed to dispenser line.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of butane fuel cartridge stored on ledge along with dry goods seasoning containers. CDI - Chemical removed by PIC to designated area.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed can of unapproved Raid stored in facility’s chemical storage. CDI - PIC voluntarily disposed product. -1- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed (1) tray of raw ground beef stored on floor inside of the walk-in freezer. Also observed lidded container of undrained ice at the customer service bar for use for drinks. CDI - Ice was discarded. Ensure ice is drained or acquire ice bucket.
3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed several sneeze guards not tilted to protect breakfast items at the customer service buffet bar. CDI - Rearrange the sneeze guards to provide the protection needed to prevent cross contamination. -0- |
|
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 a scoop handle resting on flour inside the dry goods bin. Also observed single service plastic cup being used to scoop cumin. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single service plastic container being re-used to scoop cumin.
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 single service containers and lids stored upwards on top shelving beside fryers. Also observed package of food service film stored on the floor behind dry storage area. -0.5- |
|
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. Observed several scored cutting boards. Replace. -0- |
|
49
|
0.50
|
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. Observed non-food contact surfaces of rice cooker, on prep table under food processor accumulating food debris and residue and lime scale surrounding door of dish machine. Clean and maintain. -0.5- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed prep sink missing its fixture. Facility has an additional prep sink designated for vegetable washing. Repair. -1- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 flooring under cooking equipment accumulating food residue. Clean and maintain. No points escalated due to improvement and different area observed. -0- |