| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct testing procedures for quat sanitizer. CDI - EHS reviewed testing procedure with PIC.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P). Observed employee wash hands without soap. EHS reminded employee to take soap from another hand sink until sink was restocked. CDI - employee rewashed hands with soap. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf). Observed one hand sink without soap. CDI - employee replaced soap.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed ice in hand sink. CDI - EHS reminded PIC to only use hand sink for hand washing.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. -Pf. Only one hand sink had water pressure by the dish pit and this sink was not stocked with soap. CDI - facility engineer turned water back on at all hand sinks and employee restocked soap. |
|
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 raw fish stored over cooked ribs in WIC. CDI - PIC rearranged food.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over washed carrots and bell peppers in WIC. Stored unwashed produce below washed produce.
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 |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P. Dish machine achieved a final rinse temperature of 154 F after multiple cycles. Verification visit within 3 days.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple cleaned containers stacked with intact stickers and sticker residue. CDI - containers were rewashed.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage at 80 F in steam table across from grill. REPEAT. CDI - PIC voluntarily discarded food.
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
|
1.50
|
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 multiple items out of date such as ribs dated 2/8, couscous dated 2/8, American cheese dated 2/6, marinara dated 2/8, and garlic and oil dated 2/2. CDI - PIC voluntarily discarded all food.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed eggs cooked to order and cold-smoked salmon on menu without consumer advisory. Menus were reprinted during inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle with clear liquid in chemical storage room. CDI - PIC emptied container. |
|
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 unlabeled containers of salt on cook line. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oat milk cartons stored on floor in dry storage room. CDI - PIC placed on shelf. |
|
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 wiping cloths stored in quat sanitizer at 100 ppm. CDI - PIC replaced with sanitizer at an adequate concentration. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with intact stickers in prep top. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers stacked while still wet. CDI - containers were rewashed and separated to dry. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Mechanical gauges on dish machine were non-functional. Digital gauge displayed wash temp at 91 F and rinse temp at 130 F. High temp thermometer registered 154 F when run through. Repair digital gauge to indicate correct temperature. Verification visit within 10 days.
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed red film residue on interior of wash (smaller) compartment of dish machine. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Pressure (Pf). Observed three hand sinks with no water pressure. PIC stated that pressure was turned off during recent kitchen service/cleaning. CDI - PIC contacted facility engineer who turned water back on. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 missing wall tile by steam table on cook line. |