| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed priority items observed during my inspection: cold holding, dishmachine not sanitizing, chemical storage. CDI- Provided education and the new NC Food Code changes and guidance via email. |
|
15
|
1.50
|
Food separated & protected |
Yes |
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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw fish in the walk in cooler. CDI - PIC relocated the fished to the top shelf. -REPEAT- |
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at the dishmachine at 0 ppnm of chlorine, Observed sanitizer at the 3-compartment sink below 10 ppm. Contact Auto-chlor to repair dishmachine. CDI - Facility will utilize remaining dishes until they close at 230PM, then utilize single service until dishmachine is repaired. Compliance visit required to ensure compliance within 10 days. |
|
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 egg roll filling at 44F in the walk in cooler, prepped yesterday. Observed pooled eggs at the cookline at 70F CDI - PIC voluntarily discarded the filling and the eggs. -REPEAT- *Continued non-compliance may result in further enforcement action.** |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow liquid in an unlabeled spray bottle. CDI - PIC labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored on the drain board of the 3-compartment sink. CDI - cleaner was relocated. |
|
33
|
0
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed breaded chicken in the walk in cooler cooling with plastic wrap covering the container. CDI - Product was uncovered until product reaches 41F. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures (C) Observed the 3-compartment sink set up as follows: dirty dishes in 1st compartment, soapy water in the 2nd and sanitizer in the 3rd. Discussion with the PIC on the proper process for wash, rinsing and sanitizing. CDI - PIC recleaned the basins and set up properly as wash, rinse and sanitize. |
|
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 shelving in the back prep area and walk in cooler shelving in need of cleaning accumulating food residue. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some cracked and broken coving tiles in the back part of the kitchen close to the 3-compartment sink. Repair and maintain. -REPEAT- |