| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF., Observed no PIC on duty during first hour of inspection. CDI PIC arrived. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for front handsink. CDI soap provided. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed tomato base sauce for cooked meats and chicken that was at 94F. Employee stated they started cooling at 9am. CDI product discarded.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed plantains and fish that was holding below 135F at steam table. CDI items moved for reheating
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P
Observed raw egg shells in walk in unit that was at 47F ambient air. CDI items moved to reach in to cool down.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS items in walk in unit above 41F. CDI items leftover from yesterday or over 4 hours discarded and items that were cooling moved to reach in and walk in freezer and raw meats and chicken moved to reach in. Observed soup base that was thawing over night where the center was 34F and exterior was 47F. CDI items discarded. Verification required. Facility is not allowed to use refrigeration. Facility sells hot foods and are able to maintain operation. But can not reopen until refrigeration is repaired. Verification required.
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 tomato base for meats and chicken that was cooling in deep plastic container. CDi items discarded.
Observed tomato sauce cooling in deep plastic containers and covered while in walk in. CDI items moved to walk in freezer to chill. Observed doro wat, egusi stew, spinach, and tomato paste from a can cooling in covered containers from the walk in. CDI items uncovered and moved to freezer to cool. DO not cool large batches of food in large containers. Use shallow containers to accelerate cooling
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests throughout the kitchen area. PIC stated they are getting weekly treatment to handle issue. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-102.11 Characteristics-Single-Service and Single-Use P, C. Observed plastic shopping bags used to store raw meats and cooked foods. CDI items removed from bags and placed in containers. |
|
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 build up in reach in units, interior of walk in unit, microwaves and on shelving. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed discarded boxes of food and oil bottles that were stored on the ground next to dumpster that can be an attractant for pests and rodents. Suggest facility get a receptacle for recyclables. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed no lights available at walk in cooler and walk in freezer where drug storage is located. |