| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety: Provide procedures for vomit/diarrhea clean up. No written procedures onsite. The guide from mecklenburg county has been given. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods inside of the walk in cooler without proper coverage present. Foods include fish and refried beans. Foods were covered without a lid during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed pans and utensils stored clean with noticeable food debris left attached. Utensils and pans with food debris from previous uses were pulled from shelving and moved to 3 comp sink to be washed, rinsed, and sanitized again.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine not effectively sanitizing dishes. When tested, a reading of 0 ppm was observed. Dish machine company was contacted verification visit will conducted,. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed fried chicken on steam table covered with foil at a temperature of 120F. PIC stated that chicken is reheated to 165F before serving. CDI- Time as a public health control procedures attached with inspection. Food establishment was placed on TPHC. Procedures shall be provided to MCHD by verification visit. |
|
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 For more information please visit: http://meck.co/FoodSafety 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 . All time and temperature controlled foods for safety of cold holding shall maintain temperature threshold of 41F or below. Observed foods such as cabbage, fish, shrimp, and crema above temperature threshold. See temperature chart. CDI-These items were moved to walk in cooler to meet cold holding threshold.. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Ensure that back door leading to outside has proper protection from insect and rodent entry with a net if the back door will be left in the open position. CDI- Back door closed during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding towels at a concentration of 10 ppm during the inspection. Ensure that sanitizer used for chlorine is between the range of 50-200 ppm. CDI-Sanitizer was remixed during the inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed peppers and avocados inside of prep unit with stickers present. Ensure that these items are washed before placing inside to prevent possible contamination. CDI- Foods were removed and washed before placing back inside of prep unit. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Dish machine is not functioning to sanitize dishes. Repair company called during the inspection. Will arrive later today. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Maintain dumpster doors closed to prevent a possible attraction or possible harborage of pests. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Observed standing water in areas of kitchen, slow draining floor drain in waitress area, debris on floor in various area. PIC stated floor are spray cleaned in morning before opening. ensure all water is drained and floors are cleaned when needed.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. |