| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food employee washing gloves on hands and not wash hands. CDI, employee removed gloves and washed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at ladies restroom handwashing sink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee washed soiled gloves and not discard gloves after task was completed before moving on to handle clean single-service articles.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over raw beef. CDI, foods relocated for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce over RTE tortillas and pre-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 |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several bowls and equipment stored clean in container but soiled with food debris. CDI, equipment relocated for cleaning.
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 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - Observed microwave accumulating dried food residues. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
General Comment: 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - observed warmer used to stage queso before reheating. CDI, queso transferred to grill to rapidly reheat above 165 degrees F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed birra sauce held on prep unit at 85 degrees F. CDI, sauce voluntarily discarded .
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 . |
|
28
|
1
|
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 bleach and acid not labeled in bottles. CDI, bottles labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bleach and acid stored next to clean pots. CDI, chemicals relocated for proper storage. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed box of food with cardboard placed on garbage can upon arrival during preparation hours. Use proper prep surfaces to prevent potential contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cuttings board. Improvement made since previous inspection. |
|
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. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives wedged between prep equipment. |
|
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. Observed split gasket on door of walk in cooler.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - observed stone molcajete bowls being used in direct contact with guacamole according to operator . Facility has purchased plastic bowls and operator stated will discontinue use of molcajete . Observed dish rack used to drain chips after frying per PIC. PIC stated will discontinue practices. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed not air gap present at sink used to melt ice. CDI, air gap provided. |