| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Walk-in cooler and sandwich cooler were both not working. PIC had not checked temperatures of any food. Walk-in cooler and sandwich cooler were not holding temperature. Many dirty dishes found during inspection. Date marking issues noted during inspection. PIC must ensure rules in this code are met. CDI - PIC educated on duties. 0 pts.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Only 1 soap for both kitchen hand washing sinks. Establishment needs to have soap at each hand washing sink. Ensure soap is at each hand washing sink when facility is ready to re-open. |
| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Par-cooked chicken stored above cooked chicken in domestic cooler. Do not store raw or par-cooked animal foods above ready-to-eat foods. CDI - Par-cooked chicken moved to bottom. Establishment must discontinue par cooking chicken until health department approves non-continuous cooking written procedures. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. All the tongs, several large bowls and containers were found with food residue and grease residue on them but were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to 3-compartment sink to be rewashed. REPEAT
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 . |
| 18 |
1.50 |
Proper cooking time & temperatures |
No |
No |
Yes |
No |
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Par-cooked chicken tenders observed in domestic cooler. Establishment does not have pre-approved written procedures. CDI - PIC e-mailed non-continuous cooking application and will discontinue partially cooking chicken tenders until written procedures are approved. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler were 46-50F. Air temperature in walk-in cooler was 52F. Shrimp, philly, chicken, and lettuce in sandwich cooler were 45-54F. Chicken wings in domestic cooler were 53-58F. TCS foods in cold holding shall measure 41F or less. All warm TCS foods discarded during inspection. Establishment has voluntarily closed until the walk-in cooler and sandwich cooler are holding below 41F.
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 . |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
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 PIC stated that establishment put discard dates on TCS ready-to-eat foods. Chicken in sandwich cooler had discard date of 9-22. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Chicken discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Philly steak, shrimp and lettuce were missing date labels in sandwich cooler. TCS ready-to-eat foods must be date marked with prep date or discard date. CDI - Items were above 41F so they were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler and sandwich cooler were holding above 41F. This is not enough refrigeration to keep TCS foods at proper temperature. Establishment has voluntarily closed until both coolers are holding below 41F. |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-502.11(A) Maintain utensils in good repair. Some containers used to toss wings are chipped/damaged. Replace damaged containers. // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler door and on sandwich cooler doors. Also, walk-in cooler holding at 52F, and sandwich cooler holding at 50F. //
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator in establishment. Replace with commercial equipment. REPEAT |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
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. Heavy buildup of grease on shelves and cooking equipment throughout. Cleaning necessary inside coolers as well. Old syrup is in bottom of reach-in cooler that establishment doesn't use anymore. Clean throughout to prevent attracting pests. REPEAT |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Drip at 3-compartment sink faucet. Faucet held together by tape. Repair/replace sink faucet. 0 pts. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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. Damaged/missing ceiling tiles in restrooms. Replace missing and damaged ceiling tiles. // 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. Clean floors and walls throughout, especially behind prep tables and underneath cooking equipment. REPEAT |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food being stored above food for restaurant. Keep personal food stored in a separate location. 0 pts. |