|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Soap dispenser at handwashing sink on cook line not dispensing soap due to dead battery in automated dispenser. CDI-PIC replace with manual pump hand soap. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
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 shrimp for ceviche stored under raw beef in walk-in cooler. Pan of raw chicken breasts stored on top of packaged ground beef in walk-in cooler. CDI-PIC rearranged items to approved storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw seafood (which had been removed from original packaging and rewrapped) stored above wrapped tamales in reach-in freezer. CDI-PIC placed raw seafood on bottom shelving below RTE foods.
Observed pan of portioned raw chicken stored over uncooked vegetables in walk-in cooler. CDI-PIC moved chicken to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Due to recurring violation, VERIFICATION is required within 3 days. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed cooked veggies, ceviche, and Chile relleno without date marking. Items were prepared within 24 hours. EHS allowed facility to date mark items. CDI- PIC dated items during observation
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed bottles of oil unlabeled at grill. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flies in kitchen and dish area. Keep working to prevent and eliminate pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food on floor in walk-in cooler.
Observed cilantro drying on clean dish storage rack over fan with dust buildup. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados at prep line. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drinks stored with restaurant food for sale in salsa cooler. |
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