| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwashing area employee touched used dishes and then touch clean dishes. Ensure hands are washed when required. CDI, EHS and PIC provided education to employee. Dishes were placed to be rewashed that had been contaminated. |
|
15
|
0
|
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 unwashed avocado and limes stored above raw fish and chicken. Store the raw produce seperate and below all other food items. However, raw proteins still cannot be stored above unwashed produce. CDI, unwashed produced moved to an approved location.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with mold. Clean the interior of the ice machine more frequently.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored clean, but with sticker residue and some food debris. Ensure the dishes are cleaned properly before storing for use. CDI, items placed at sink for rewashing.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed a small pan of cut pearl tomatoes prepared less than 4 hours ago, with a slow cooling rate. The pan was covered and only cooled 1 degree in 40 minutes. CDI, pan unwrapped and item began to cool properly.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 Observed raw chicken at 46 F in drawer at grill. Product had been taken out of the walk in earlier less than 4 hours ago and additional preparation occurred. CDI, raw chicken placed in walk in for cooling and was reducing in temperature properly by the end of the inspection.
Observed raw salmon in the walk in at 43 and 53 F. Items were covered and had been prepared earlier today, but the time was unknown. CDI, product discarded.
Observed salad mix above 41 F at salad station. CDI, salad discarded. Item will be added to TPHC procedure.
Ensure TCS items are held at the correct temperature required in the food code.
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 no TPHC procedure in the establishment. Items were being held at front prep station using correct TPHC procedures. CDI, PIC filled out a new procedure by the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 one pan of cut pearl tomatoes stored in the walk in cooler in a covered container. CDI, product unwrapped for cooling. Ensure items are cooled rapidly and uncovered.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed the fry refrigerator at the fryer with no air thermometer. Install a new thermometer. CDI, PIC placed a new thermometer in the refrigerator. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed tongs stored on oven handles and in a location that is allowing staff clothing to touch the tongs. Move the tongs to a clean location.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed grill utensils stored in hot water that had debris. Replace the hot water when the water is no longer clean and with visible debris. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored wet and stacked together on shelving. Allow dishes to properly air dry before storing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed damaged plates, bowls, and pans. Replace all damaged utensils.
4-501.11 Maintain equipment in good repair. Observed the robot coupe with a damaged blade. Replace the damaged blade |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 the walk-in interior floor with debris around the edges of the floor at the wall. Keep the floors clean. |