| 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 plastic fork stored in handwashing sink behind cash register. CDI - Plastic fork was removed. -0 points- |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed build up of mold on zucchini squash in walk in cooler. CDI - Zucchini was discarded. PIC has been advised to review inventory frequently and to dispose of items that are not safe for consumption. -1 point- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind ready to eat cooked beef in flip top cooler. CDI - PIC corrected storage order by moving cooked beef to rear of flip top cooler with other RTE items. -0 points-
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 |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food build up, food splash, and debris on inside of microwave at prep line. Recommend high frequency and more thorough cleaning. -0 points- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for fried chicken wings held on TPHC. Establishment will cook chicken wings to completion in deep fryer, store fried chicken wings on prep table next to fryers, and use notepad to track start and discard times. PIC did not have written procedures. CDI - Written procedures were created during the inspection and e-mailed to PIC. -1.5 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 boxes of food stored on floor in walk in freezer. -1 point- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 knife stored on top of ice machine making contact with unsanitized portion of equipment.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice paddles stored in hot holding containers of rice with handles making contact with rice. CDI - Rice paddles were repositioned.
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 ice scoop stored in ice machine with handle making contact with ice. CDI - Ice scoop was repositioned. -REPEAT- -0.5 points- |
|
49
|
1
|
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 heavy food build up, food splash, and debris on shelving, non-food contact surfaces of cooking equipment, cold holding equipment, and hot holding equipment. Observed shelving inside walk in cooler with build up of food debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles damaged in food prep areas and around three compartment sink.
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 heavy food build up and debris on flooring around cooking equipment, under shelving, under three compartment sink and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat stored on shelving above flip top cooler. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points- |