| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at grill area with low quat sanitizer. CDI-PIC adjusted sanitizer to 150ppm quat sanitizer.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC use thin probe thermometer to check food temperatures without properly sanitizing thermometer before use. CDI- Informed PIC to sanitize thermometer before and after use and PIC grabbed a thin probe wipe for use.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed PIC use thin probe thermometer to check raw liquid eggs and then began checking other cooked food items such as cooked pork sausage links without sanitizing the thermometer. Also observed small bug crawling on left side cutting board and may have been killed on cutting board. CDI-PIC informed PIC to sanitize thermometer between uses of raw and ready to eat items and PIC sanitized thermometer before probing sausage. PIC had employee properly sanitize cutting board attached to left side flip unit.
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 .
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed a waffle maker stored with cooked waffle still on waffle maker. PIC stated waffle maker is inoperable and not in use. Insure waffle maker is cleaned at least every 24 hours. Store clean even if not in use or remove. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe cut lettuce cold holding in right side flip top unit at 49F, liquid egg whites cold holding in left 2 door reach in cooler at 44F, a can of cool whip and vanilla cream partially submerged in ice at expo station cold holding at 49F and 44F, and a container of chipotle mayo cold holding on counter top at 68F. PIC stated cut lettuce was placed in unit 30 minutes prior from prep and should be cooling in walk in cooler. The bottom door on the left RIC was observed left open. CDI-PIC had food employee place recently prepared lettuce in walk in cooler to continue cooling and closed reach in cooler door to allow for proper cooling. All other items were voluntarily discarded due to being there since morning. -REPEAT VIOLATION- Long term compliance visit for cold holding
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 lettuce cooling in walk in cooler with tight fitting lid. CDI-food employee removed lid to allow for rapid cooling.
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and ive roaches in kitchen, mainly at dish machine area and crawling on dirty dishes. Contact pest control for removal of pests. -REPEAT VIOLATION- long term compliance visit
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen back door with a gap when fully closed. Repair. -REPEAT VIOLATION- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish area. -REPEAT VIOLATION-
4-903.11 (A) Store cleaned equipment, utensils, linens 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 various plates stored clean on shelving under grill with food spatter and dried food debris. -REPEAT VIOLATION- |
|
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 inside and out side of reach in coolers, walk in cooler as well as gaskets and cooler shelving, and inside hot holding well containing stagnant water, and inside and outside of microwave with grease and build up of food debris and in need of cleaning. -REPEAT VIOLATION- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed steady flowing leak at 3 compartment sink. PIC stated leak has been going on for over a month. Repair leak. |
|
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 cleaning needed for fans in walk in cooler and ceiling tiles in various parts of the kitchen with dust build up as well as remove large puddles of stagnant water from dry storage area and various areas around back kitchen. -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 cracked floor tiles and low grout lines throughout facility and in need of regrouting throughout kitchen area. -repair -REPEAT VIOLATION- |