| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling ready-to-eat tortillas with bare hands before plating them. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated and the tortillas were discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink in back was missing paper towels. CDI - PIC placed roll of paper towels beside hand washing sink. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Marinara and shredded mozzarella in ice bath measured 45F and 48F. All TCS foods in drawer cooler measured 45-50F (raw chicken, raw salmon, raw haddock, cooked chicken, cooked ground beef, and cooked chicken wings). TCS foods in cold holding shall measure 41F or less. CDI - Cook moved items to walk-in cooler to cool. He stated that he cleaned out drawer cooler this morning and was leaving drawer open due to large amount of orders and he was the only cook.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 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 Cooked chicken in reach-in cooler (3-27), house made sweet and spicy dressing (3-25) in sandwich cooler top, house made garlic Parmesan dressing (3-29) in sandwich cooler top, and house made Caesar dressing in walk-in cooler (3-27) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - Cook discarded items. Reduced to half credit due to improvement from last inspection.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Establishment uses TPHC for breading station. No time labels present on buttermilk during inspection. CDI - PIC placed start time on pans. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Fried egg on brunch menu may be ordered/served undercooked. No consumer advisory present on menu. VR - Verification required within 10 days that brunch menu has consumer advisory warning statement that is tied to the undercooked eggs. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee was wearing bracelets on wrists while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Dressing cups were stored in pans of food to be used as scoops. Utensils must have a handle and the handle must be stored out of the food. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on reach-in freezer door and on the drawer cooler. Cooler at waitress station is not functioning and not in use. Repair/replace listed equipment. Remove cooler at waitress station if it won’t be repaired. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old flat top grill and fryer stored in back of restaurant. // 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. Reattach baseboard that is falling off wall underneath 3-compartment sink. Repair/replace corner guard that is missing on wall by mop sink. // 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 dust buildup on ceiling in dish machine area. 0 pts. |