| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
REPEAT: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf.
Observed overall lack of control on the following priority and priority foundation items during the inspection: Hand washing practices, food contact surfaces, chemical storage and improper cold holding temperatures. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1-
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. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed open employee drink stored on top of ice machine. -0- |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P.
REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
EHS observed food handler return into the kitchen from the restroom immediately don clean gloves and begin to prepare foods at the prep sink. EHS re-directed food handler to discard gloves and wash hands. EHS observed same food handler preparing foods at the flat top grill, reach into pocket to check cell phone, place device back into pocket and resume food prep for customer orders. CDI - Food handler instructed to wash hands. -4-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
16
|
1.50
|
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 dried food debris on blade of can opener not used today. Also observed large deep plastic containers with visible food debris and greasy to touch stored as clean on floating shelf above the 3-compartment sink. CDI - All utensils were transferred to the 3-compartment sink to be W/R/S.
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. - P.
Discussion with food handler at cookline revealed that after stainless steel spatulas are used to fully cook shrimp and beef, utensils are being rinsed with water at the 3-compartment sink and then used again for food prep. Both spatulas have blue handles. CDI - Educated food handler that spatulas need to be W/R/S and utensils were properly cleansed and sanitized. -1.5-
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed large quantities of raw beef left unattended in ambient temperatures inside the prep sink and on prep sink drain board at 52°F, raw chicken temping at 50°F in the prep reach-in unit and steamed broccoli at 44°F in the prep top. CDI - EHS provided assistance with transferring raw beef into the reach-in freezer to cool down, while steamed broccoli and raw chicken cooked > 165°F and used for immediate service. -3-
***This facility has had two consecutive repeat violations with full points for non-compliance and next repeat violation will implement a 30 day risk control plan.***
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P.
Observed foaming oven cleaner stored on top of boxes containing Coca Cola soda syrup. CDI - Chemical removed by EHS to prevent contamination.
REPEAT: 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P.
Observed bottle of Motrin stored on box of soda syrup. CDI - Medication moved by EHS. -2- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed vacuum sealed salmon stored in vacuum packaging in the prep top and in large plastic container of stagnant water. CDI - Packaging cut open; products left in stagnant water were transferred to the reach-in freezer by EHS as their temperatures were recorded at 60°F. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed in use heavily soiled wiping cloth stored on prep top cutting board. -0.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed box of portion cup lids stored on the floor in the office. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf.
Observed quaternary sanitizer being used as sanitizer, however the facility does not have the correct test strips. EHS verified dispenser is pulling 200 PPM quat. Facility switched from sink & surface last inspection but still has sink & surface test strips. Facility has alternative (chlorine sanitizer) and PIC provided correct test strips. EHS demonstrated how to manually make and test chlorine sanitizer. Facility will utilize chlorine until quat test strips are acquired. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 heavy greasy oil and food debris on freestanding shelving racks left and right of cookline, on detergent and sanitizer dispenser lines, surfaces underneath and between cooking equipment (flat top grill and fryer). Increase cleaning frequency and maintain clean. -0.5- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
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.
Observed holes in walls above the prep sink and freestanding shelving unit used to store dry goods. Repair.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C).
Observed multiple broken down cardboard boxes piling up on the floor at entrance to kitchen. Discard.
REPEAT: 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 the following areas with heavy grease and food debris in need of cleaning: Floor drain under the prep sink, flooring (throughout), stainless steel wall panels behind the flat top grill, entire hood system (including vents), FRP walls above the 3-compartment sink and surrounding areas of hand sink and prep sink. Increase cleaning and maintain clean. -1- |