| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed one large whisk stored hanging above the 3 compartment sink with food debris on the food contact surfaces. REPEAT.
CDI - Whisk placed in dish pit to be W/R/S
- Observed a majority of insert containers on site to have sticker residue on the exterior of the containers. Containers were observed stacked on the racks across from the 3 compartment sink. 10 day VR required to observe improvements.
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 insert containers of turkey sausage, pork sausage, and potatoes to be at temperatures of 95-99F in the steamtable at the cookline.
- Observed the turkey sausage and pork sausage at the buffet line to be at temperatures of 105F and 109F. REPEAT.
CDI - PIC voluntarily discarded all items in steamtable. Steamtable was discovered to not be turned on at the time of the inspection. Items in buffet line were not from the cookline steamtable and come directly from the hotbox in the back kitchen prep area to be placed on the buffet line at 6:30am. PIC has opted to hold pork and turkey sausages on TPHC going forward as it is an item that is consistently marked out on them. EHS provided TPHC documents at the time of the inspection.
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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed no time stamps on the cold buffet line at the time of the inspection.
CDI - Items time stamped. Facility has made up laminated TPHC cards to be placed behind the labels for the items held on TPHC at the cold buffet line and PIC stated staff had forgotten to put them up today. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
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 the breakfast menus to not be provided with the disclosure statement. 10 day VR to observe corrected menus.
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed the breakfast menus to have multiple items mislabeled with asterisks. The “seasonal fruit bowl”, “dannon yogurt”, and the “1/2 grapefruit and strawberries” under the “lighter fare” section are all provided with asterisk when they do not need them. The “all American breakfast” with eggs your way and the “bagel & lox” were not provided with any asterisks despite containing items that may be consumed raw/undercooked. 10 day VR required to observe corrected menus. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of a yellow/green liquid stored on top of the dishwasher that was not labeled as to its contents. REPEAT.
CDI - PIC labeled spray bottle. |
|
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 the wiping cloth bucket at the restaurant wait station to have no sanitizer at the time of the inspection.
- Observed the sanitizer bucket at the kitchen prep area to have a solution testing at <50ppm.
CDI - Solutions changed and observed at 200ppm. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 a container of water to store in use utensils on the prep counter adjacent the flattop grill with the water at a temperature of 87F.
CDI - PIC replaced water and then placed container on flattop grill to be held hot. PIC stated the container is normally stored on the grill. |
|
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 a large amount of the metal insert containers to be wet nested on the racks across from the 3 compartment sink. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the handwash sink in the banquet prep area near the back kitchen entrance to be missing the cold water handle. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the interior base and exterior surfaces of the 2 door hotbox in the kitchen prep area to have an accumulation of food debris. |