| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Food Employee returned to kitchen after using restroom placed gloves on and was about to begin working with food again. -CDI- EHS informed PIC to speak to food employee and get hands washed prior to returning to working with food.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee proceed to handwash and wash hands for approximately 10 seconds. -CDI- EHS informed PIC again, PIC properly coached food employee on proper washing time. Food employee properly washed and returned to work.
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
|
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 plates, dishes, and lids stored as clean in both racks near ware washing area and downstairs prep area clean rack, stored as clean with a build-up of food residue and debris. -CDI- PIC moved soiled equipment to be properly W/R/S.
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 |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Sausage patties, links and FGT stored above 41F in prep top 2 of cook line, Observed unsalted butter cups stored at 56F in Expo lowboy.-CDI- Prep top 2 food items were placed into WIC to properly cool to 41F, unsalted butter was voluntarily discarded by PIC.
Facility has been out of compliance for Cold Holding 3+ consecutive inspections. Facility will be provided paper work for a risk control plan and EHS will return in 3 days to review and approve cold holding improvement plan for facility.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed Chipotle Sour Cream stored using TPHC but not present on provided TPHC Sheet. PIC Stated that they also use TPHC for Creme Fraiche, and TCS Cinna Swirl sauce. -CDI- PIC added sour cream, creme fraiche, and Cinna swirl to TPHC log.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Food menu item "Costa Rician Breakfast" states under description "Two eggs any style". Menu item requires asterisk next to this food item to be in compliance with menu consumer advisory. -PIC stated that asterisk will be manually added to this food item.-
10-DAY VR Required. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed large container of sliced tomatoes in Lowboy 2 across from pancake prep, at 45F at 11:33, EHS got second temperature of 45F at 12:15. 0F change over 42 minutes. -CDI- PIC moved sliced tomatoes to RIF to cool final 4F degrees.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 squirt bottles of oil, margarine, and water with no labels present on the cookline of the facility. Ensure all working food containers are labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in downstairs prep area and several fruit flies present in ware washing area. EHS recommends increasing pest control frequency and thoroughness. |
|
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. Observed brown sugar container in downstairs prep area with handle present in the brown sugar. Ensure all scoop handle or stored so they are not in direct contact with food. |