| 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 kitchen handsink near expo window being used as drain. CDI- Sink has been closed off to be cleaned. SEE ITEM #51. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometers stored unclean on side wall of hood system. CDI- PIC removed items to be cleaned and sanitized. *REPEAT* |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top portions of metal pans held in flip top, grab and go containers prepped and packed in establishment held in glass reach-in, all temping above 41F. PIC stated TCS foods held in grab & go unit are not removed at end of day. CDI- PIC removed metal pans to be rapidly cooled due to being within parameters, voluntarily discarded out of temp items in glass reach-in used for customer self service. For flip top, EHS recommends smaller portions being used and to maintain lid closed, if lid is to be maintained open smaller portions in addition to moving items to TPHC is recommended.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
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 establishment cooling baked chicken quarters on speed rack at ambient temps for large portion of first cooling parameter. PIC stated item is cooled down prior to being pulled and removed to walk-in unit. CDI- EHS discussed effect methods of quickly cooling, observed process during 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed single-use utensils stored outside of kitchen facing different directions, which is a potential source of contamination. EHS discussed reorganizing utensils and adding a monitoring procedure. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment unable to provide test kit for quat sanitizer. CDI- EHS provided handful of test strips until new kit is acquired. EHS to follow on future date. |
|
49
|
0.50
|
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 racks above prep tables with food debris and residue accumulation. Fans throughout kitchen needing cleaning. Increase cleaning frequency. *REPEAT* |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink constantly dripping in kitchen closest to order window during inspection. *REPEAT*
5-202.11 (A) A plumbing system shall be designed, constructed, and installed according to law. -P. Observed a/c unit draining directly into handsink. INTENT TO SUSPEND. See general comments. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 walls in facility with residue accumulation. Observed vents in kitchen with black buildup and dust accumulation. Increase cleaning frequency. *REPEAT* |