| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand washing station near indoor smoking units without hand washing signage. CDI - EHS gave out hand washing signage. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing station near front hot holding units. CDI - PIC was able to located paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled cloths inside hand washing sink near catering area. CDI - PIC removed soiled cloth. REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled food equipment inside hand washing sink near indoor smoking units. CDI - PIC removed food equipment. 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 homemade white and red coleslaw in ice bath located on cutting board table above 41*F CDI - PIC voluntarily discarded items and replaced with new.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced American cheese and trout dip in flip top unit above 41*F. CDI - PIC voluntarily discarded food.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef balls in cold drawer above 41*F. Food employee stated they have just been prepared twenty minutes ago. PIC moved pan of beef balls to walk in freezer to quickly cool down. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed secondary squeeze bottle of cooked red chili sauce with incorrect date marking. Employee stated the red chili sauce was cooked 10/08/24, however; the label read 10/09/024. CDI - PIC was allowed to place the correct date on secondary squeeze bottle. |
|
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 four pans of cooked shredded chicken covered with lids and stacked on top of each other. CDI - PIC instructed employee to moved cooked shredded chicken to sheet pans and to leave uncovered. Employee moved speed rack of cooked shredded chicken back into walk in cooler.
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 |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee cutting corn on the cob into a food container over a fill blue garbage bin near prep station. CDI - PIC instructed employee to use the prep table. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep tops throughout kitchen. CDI - moved cloths to discard bag. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several stored clean plates and bowls with chips and deep scratch marks showing bare metal and rust on food contact surfaces. CDI - PIC discarded damaged bowls and plates. REPEAT
4-501.11 Maintain equipment in good repair. Observed during inspection high temperature dish machine not turn on. PIC instructed staff to use 3-comp-sink until dish machine is fixed. EHS observed employee properly using 3-comp-sink. By the end of inspection maintenance was on site to replace blown fuse for dish machine. High temperature dish machine was able to reach 168*F |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
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 stored clean a few plastic food containers with stickers and sticker glue still attached. CDI - PIC moved items to 3-comp-sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 two employee water bottles on dry rack where clean dishes are stored. CDI - PIC removed employee water bottles. |