| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up item off the ground and place it in the trash can with gloved hands. Employee doffed gloves and then immediately donned new gloves. CDI: EHS educated employee on when to wash hands. Employee washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee obtain water from the handsink and fill up the steam table. CDI: Employee educated on handsink use. No contamination occurred as employee obtained water in a clean container.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink behind the bar. PIC noticed missing towels prior to EHS beginning to wash hands upon entering bar. CDI: Paper towels provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items reorganized during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 sticker residue and pieces of stickers remaining on pans and containers that were subsequently stacked together. CDI: Pans removed for washing. EHS suggested that line staff remove stickers when possible to ease the burden of sticker removal on the dish staff.
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 .
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion with PIC, cutting boards at prep coolers are washed, rinsed, and sanitized nightly and just wiped with sanitizer periodically throughout shift. CDI: PIC educated on the need to w/r/s cutting boards every 4 hours due to the food being placed directly on the boards. Boards had not been in use for 4 hours yet.
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 |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chorizo sausage cooked to 137F and set on rack to cool. CDI: Chorizo was placed back in the oven until above 155F. EHS suggested to PIC that training be conducted to have staff break up the sausage in more uniform pieces prior to cooling and to always temp the items in the thickest part of the food. |
|
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 cooler drawers under flat top and fried green tomato cooler holding items above 41F. CDI: All items voluntarily discarded. Cooler drawers cooled back to 41F during inspection. Likely the unit was in defrost, however, defrost cycles should not allow food to go above 41F. Fried green tomato cooler was holding at 43F air temp. Raw chicken in this cooler was relocated to rapidly cool as it was 43F. EHS suggests performing temp check of cooler prior to placing food items in it for the day. VERIFICATION REQUIRED within 3 days to ensure cold holding is in compliance. Some improvement as both cooler drawer units were replaced recently. PIC stated that they are doing more frequent line checks as well. Future violations of cold holding will result in a risk control plan and/or permit action.
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) Observed Soysage held from 12/1. CDI: Product voluntarily discarded. Observed one pan of chicken salad mixed today but made with chicken from 12/5 date marked for 12/9. CDI: Date corrected to indicate date the chicken was cooked. Observed goat cheese without date marking held in reach in cooler. PIC was unsure of when goat cheese was opened. CDI: Product voluntarily 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 .
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking on tub of goat cheese in reach in. CDI: Product voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one squeeze bottle of water with no label. CDI: Water labeled. Significant improvement from previous inspections as this was the only item without a label. REPEAT VIOLATION |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored hanging at side of grill in a high traffic area where they are easily bumped by staff. Ensure food contact surface of utensils is stored in a clean and protected area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes wet stacked in the clean dish storage area. CDI: Items separated for air drying. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsinks throughout need of re-caulking.
4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout including prep coolers, reach in freezer, and walk in cooler. CDI: PIC put in a maintenance ticket for these items during inspection. Observed missing bell cap at mop sink back flow preventer. |
|
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 cleaning needed to equipment throughout including but not limited to shelving in walk in cooler, shelving in smaller coolers, gaskets, sides of equipment such as waffle makers, speed racks, and hard to reach areas of equipment. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no lid for trashcan in restroom. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 vents ceiling vents and adjacent ceiling tiles on the cook line and near dry storage with significant dust build up. REPEAT VIOLATION
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 flooring significantly damaged in some areas throughout kitchen, especially near dish break down area and main walk through of the kitchen. Some broken and damaged tiles and low grout along cook line and prep kitchen space. |