| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee dump beverages inside of the kitchen hand washing sink. CDI - Employee educated on using the sink for hand washing only. Area thoroughly cleaned. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above unwashed produce inside of the upright reach-in unit. Do not store raw animal foods above unwashed vegetables or ready-to-eat foods. CDI - Raw shelled eggs voluntarily discarded by PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
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 container of raw chicken stored over container of raw pork inside of the upright reach-in unit. CDI - Raw chicken relocated to bottom shelving as a means to prevent contamination. -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
***EHS educated PIC and food employees about proper storage order of raw proteins (i.e.: beef, chicken, pork, eggs, etc.) which require higher cooking temperatures. Raw proteins must be stored below or separately from ready-to-eat foods, unwashed produce and foods requiring lower cooking temperatures to prevent cross-contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer solution at 3-compartment sink reading 0 P.P.M. Cl. CDI - Additional chlorine added, resulting in proper concentration of 100 P.P.M. -1.5-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed salsa verde cooling since yesterday inside of a deep plastic container. Salsa measured at 54 F. CDI - PIC voluntarily discarded salsa.***No escalation in points due to significant improvement since previous inspection. -1.5-
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods cold holding > 41 F in prep tops and upright reach-in unit. Refer to temperature chart for details. Items inside of prep top II and reach-in unit were from previous day, while others were prepared before inspection. CDI - Yesterdays foods voluntarily discarded and remaining goods transferred to the reach-in freezer for rapid cooling. -1.5-
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 |
Yes |
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 salsa verde and salsa roja cooling inside of deep plastic containers inside of the upright reach-in unit. PIC and food prep employee confirmed that the salsa verde was cooling over night and salsa roja was made today. CDI - Salsa verde voluntarily discarded, salsa roja was transferred into two metal containers and placed into the reach-in freezer where temperatures decreased to 39 F after 30 minutes. -0.5-
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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of sugar and box of produce stored directly on floor. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer container used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container containing wiping cloths stored on floor below 3-compartment sink. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on several knifes stored on magnetic wall mount. CDI - Utensils relocated to 3-compartment sink -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
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. Observed 2x stacks of single service containers inside the dry storage room with exposed food contact surfaces. Several appeared soiled. CDI - PIC discarded containers. -0.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed 5x torn gaskets at upright reach-in and lowboy units. Replace. -0.5- |