| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in the first-floor kitchen blocked by a recycle trash bin. Bin was being moved throughout the dish area repeatedly blocking the hand sink. EHS discussed with PIC other options for where to place recyclables. CDI- PIC moved bin.
6-301.14 Post a hand-wash sign at each hand sink. Observed no handwashing signs posted in the upstairs restaurant restrooms. CDI- EHS provided hand washing signs. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of prepped ready to eat peppers stored underneath unwashed produce. CDI- PIC moved peppers to the speed rack to prevent further contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates in the upstairs kitchen stored as clean with debris still on the food contact surface of the plate and a few hotel pans in the first floor kitchen that were stored clean with debris still attached. Observed ice scoop/ ice holder in need of cleaning in the first floor kitchen. CDI- PIC removed all soiled dishes to be w/r/s.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cordial prep drawers 1 and 2 in the upstairs kitchen with items in each cold holding above 41F. Items in unit 1 included marinara, shredded mozzarella, farro and caesar dressing. Unit did not seem to be turned on correctly. CDI- PIC voluntarily discarded items out of temperature and will have the unit looked at.
Observed garlic olives, garlic aioli, meatballs, prosciutto and mozzarella in the cordial prep unit 2 cold holding above 41F. Ambient temperature of unit was 42F. Items holding above 41F were voluntarily discarded by the PIC. Maintenance contacted during inspection. 72 hour VR required.
REPEAT.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) REPEAT
Observed a multitude of foods throughout kitchen being held past 7 day allotment or void of label identifying the date which they were prepared or opened. All out of compliance items identified with an asterisk in temperature log.
CDI - All items voluntarily discarded.
3 pts.
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 . |
|
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 prepped jalapeño poppers sitting out on the prep table at the beginning of inspection and still sitting out towards the end of the inspection almost two hours later. Food employee stated they were actively in prep and that she was about to place them in the WIC. Food employee placed sheet tray of jalapeño poppers in the WIC covered in plastic wrap. Jalapeño poppers dropped two degrees within a forty-minute time frame. CDI- PIC placed jalapeño poppers in the WIF to continue 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 a heavy presence of drain flies in the back of the dish pit by the 3 compartment sink and observed insects landing on clean dishes stored on rack above the 3-compartment sink. PIC stated they have ECO-lab to do their pest control services. Increase pest control. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at the 3-compartment sink in the upstairs kitchen to not be dispensing at the proper concentration. 3-compartment sink was not in use and chemical dish machine was functioning properly at time of inspection. Repair dispenser to ensure proper sanitizer concentration is being used during operating hours. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 several non-food contact surfaces of equipment that are in need of cleaning. This included the reach in drawer surfaces and reach in freezer gaskets. Increase cleaning frequency. |
|
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.
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 flooring around drain underneath the dish machine to be separating and floors in need of cleaning. EHS discussed with PIC about talking to owners about getting the floor replaced. |