| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed employee drink being stored above customer foods in main prep unit. Ensure employee beverages are stored in a manner that does not promote contamination of customer foods.
0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed handsink being used to cool hard boiled eggs at beginning of inspection.
CDI - Eggs moved to prep sink.
1 pt. |
|
15
|
1.50
|
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 shell eggs being stored above RTE foods in main prep unit.
CDI - Shell eggs moved to bottom of prep unit.
1.5 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
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 cooked chicken being cooled in Under Grill Prep unit immediately after being cooked. Observed remainder of cooked chicken being cooled while atop a container of ice and tightly covered with plastic wrap. Ice did not reach up the sides of the containers of chicken, and no water was added to the ice bath to aide in the cooling process. Observed hard boiled eggs being cooled while under running water. EHS suggested adding ice to hasten cooling process at beginning of inspection. Ice had melted and eggs had not been moved to WIC by end of inspection.
CDI - All containers of cooked chicken were uncovered and moved to WIC. Chicken from Under Grill Unit began cooling hastily. Chicken from Ice Bath had not achieved 135F by end of inspection, but EHS did observe steep drop in temperature after being moved to WIC. Hard boiled eggs were moved to WIC. EHS recommended utilizing WIC or RIF to hastily cool items moving forward.
0.5 pts.
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 . |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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 various squeeze bottles of sauces not baring label identifying their contents.
CDI - PIC labeled.
Repeat. 2 pts. |
|
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 container of chicken being stored directly on floor in main prep area during inspection.
CDI - Container was moved to appropriate location.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non-Absorbent.
Observed various cutting boards with deep grooves and heavy damage to cutting surface during inspection. Repair or replacement necessary. Observed various unsealed wooden spoons being stored for use at main prep line during inspection. Replacement necessary.
0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 various squeeze bottles being stored as clean while baring labels for items they previously stored.
CDI - Stickers were removed and bottles were placed in dish pit.
0 pts. |