| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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. Observed raw chicken stored over raw beef in the little low profile cooler. CDI - Educated the PIC, PIC rearranged the storage order.
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 |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed the chlorine at 10 ppm at the warewashing basin. CDI - educated the PIC and the PIC remade the sanitizer and is now at 100 ppm. |
|
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 Observed cooked salmon at the prep top cooler at 46F, food handler stated he made it this morning, explained that the product shall be cooled properly to 41F. CDI - food handler moved to inside the reach in cooler. Observed raw salmon in the prep top cooler at 43, PIC stated that this was just prepped this morning. Explained to the food handler to decrease the amount of product in the food container to allow cooling of the product to 41F and below.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria (P) Observed household pest removal chemicals in the establishment. Educated the PIC on the why this chemical should not be in the establishment and that they need a licensed pest control operator to resolve the roach/pest issue. CDI - PIC removed from the facility |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (Pf) Observed live and dead roaches throughout the establishment, on the walls and floors and observed one of the prep top cooler. Contact pest control to find the source. REPEAT.
Verification visit required within 10 days to ensure compliance. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed PIC with artificial fingernails with polish and prepping food during my inspection. CDI - Provided education on glove usage while prepping food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board heavily scratched and scored.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed single service utensils being stored in cardboard boxes. Remove the boxes as this can be source for harboring pests. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cookline equipment (fryers, flat top, warmers) accumulating grease and oil. Clean and maintain.
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 exterior of refrigeration and freezer units, interior of freezer and refrigerator, exterior of. Plastic food containers, etc. |
|
55
|
0.50
|
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 water pooling behind the cookline and along the back wall. Remove the water as this can be a source and attract pests. Observed floors under cookline equipment, refrigeration equipment, prep tables and 3-compartment sink accumulating food debris and dead pests. Observed walls throughout the kitchen. Clean to prevent harboring pests. |