|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
No
|
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 chicken stored at the highest point in RIF. RIF contains raw beef raw salmon and raw shrimp. CDI - PIC corrected storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual warewashing with quaternary sanitizer solution below 50PPM. CDI - PIC obtain fresh sanitizer from wall dispenser at 250PPM.-200PPM.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken breast, raw beef patties, and raw beef in cold drawer above 41F. CDI - PIC stated food was prepared around 3:30PM and quickly moved food to WIF to quickly cool down. This is where the storage order took place. EHS observed cold drawer unit was not one. The outlet needed to be reset for reasons unknown. Once the outlet was reset the cold drawer unit ambient air was observed at 34F.
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 .
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fresh garlic and oil mixture stored next to grill above 41F. CDI - PIC voluntarily discarded mixture. Future compliance EHS suggested 4-hr TPHC or keeping the mixture below 41F.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two wooden bowls with wood stick mashers with deep cracks and chips. CDI - PIC voluntarily discarded both items |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 WIF with ice/frost build up on floors walls and A/C unit. |
|
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 personal items (phones, watches, earrings, chargers, purses, book bags) scattered throughout kitchen. Personal items can not being stored among food or clean utensils/equipment. CDI -PIC moved items to break area. |
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