| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of peeled green bananas stored below raw meats in 3 door RIC. CDI - PIC delegated task of reorganizing storage to employees. EHS provided PIC with Spanish language storage order chart. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately seven (7) TCS food items (sliced cheeses, pico de gallo and queso fresco) in prep top above 41F. Observed unopened four (4) cheeses in prep unit at temperatures of 43F and 44F. Ambient temperature of unit was observed at 47F. Unopened cheeses were rotated to 3 door RIC. TCS Items in prep top were marked for disposal at 5:30pm, approximately 6 hours after arrival. A verification of unit will occur no later than 12/16/2024.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Observed one (1) container of precooked ribs in 3 door RIC with a prep date of 12/05/2024. Discard date should have been 12/11/2024. CDI - PIC voluntarily discarded meat at time of 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed one (1) box of multiple packages of previously frozen RTE sausage at room temperature. EHS observed items at approximately 41F to 42F. CDI - PIC rotated box to 3 door RIC. Slack and defrost items under running water or in refrigerated units. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed mesh net at MFU door not fully closing and with multiple holes in net surface. Observed no pest entry at time of inspection. Repair/replace insect prevention mesh as required. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple (approximately six) portions of food in 3 door RIC in non food grade plastic storage containers. Observed hamburger buns stored directly in grocery bags. Store food items in food grade containers or packaging (plastic ziplock bags, foil, food bins, etc.) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
Observed no test strips or cleaning agents at time of inspection. A verification will occur no later than 12/23/2024. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed broken hot water knob at handsink. Per conversation with PIC, employees have been washing hands at 3 compartment sink. EHS informed PIC of requirement to wash hands in handsink; repair handsink as needed to provide hot water under pressure. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) cut limes above bottle soda in 3 door RIC. Observed one (1) open can of soda above French fries in reach in freezer. CDI - EHS donned gloves and placed employee foods below food held for resale. |