| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign at the front handsink. CDI - Provided sign. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat foods in the walk in cooler. Rearrange to prevent cross contamination.
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 |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed slicer blade with some food debris and residue. CDI - PIC took slicer to be rewashed and sanitized at the dish area.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some equipment/utensils will food residue. CDI - PIC took back to dish area to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine sanitizing at just above 10 ppm. CDI - PIC primed the dishmachine and ran a couple more times. Dishmachine sanitizing at 50 ppm of chlorine.,
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 .
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 the following foods exceeding 7 days/expired. milk (11/12), 4 large containers of cooked beef 10/24 &11/7)- this belongs to another operator uses the kitchen, feta (11/14 - PIC stated this was the date it was removed from the walk in cooler and not the day the feta was opened), mozzarella- not date marked. CDI - PIC voluntarily discarded all of these foods during the inspection. Provided education on proper date marking. Recommend setting aside a space on the shelf for the other operator that is utilizing the restaurant.
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
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
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 eggs cooked to order on the following menu items: Loaded Potatoes, El Yuma, Fulani Y Mengano, El Principe Y El Mendigo. Spoke with the PIC and explained that the undercooked item shall have the asterisk. Place the asterisk next to “Egg”.
Verification required to ensure compliance in 10 days.
General comment: Remove asterisks on the main menu for Pollo Ahogado and Arroz Con Pollo Imperial and all Paella’s |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 dry ingredients such as salt, pepper, panko, flour not properly labeled. CDI - PIC labeled. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 knife stored in between prep top cooler and steam table. CDI - PIC removed and had the knife rewashed and sanitized.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a plastic cup being used to dispense feta. Provide a scoop with a handle to dispense food and to prevent touching the food with food handler hands. |
|
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 metal pans and plastic containers wet stacked on the dry rack in. Allow to air dry prior to stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential upright freezer added to facility.
4-501.11 Maintain equipment in good repair. Observed prep top cooler not at temp, PIC stated they are not currently using the unit and have a call out to a refrigeration repair. Verification visit required to ensure compliance.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic wrap used as barrier between the handsink and clean equipment and utensils. Plastic wrap was observed torn. Observed string being used to separate cutting boards on the dry rack. Discontinue this practice and replace with another barrier that fulfills the requirements of this code. Observed several non commercial flat top scrapers in the facility. Replace. Observed two dented cans being used as weights at the panini press, discontinue using these and Provide equipment that can be easily cleaned and corrosion resistant.
4-502.11(A) Maintain utensils in good repair. Observed lemon squeezer chipping paint. CDI - discarded. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in female restroom. Provide in all female restrooms.
6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed employee restroom door not self closing. PIC stated this was repaired however the self closing device broke. Repair.
Will keep at half demerits. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed two large holes in the dumpster. Replace. Contact the property manager to replace as this can attracting and/or harbor pests. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on the middle shelf in the walk in cooler. Relocate to the bottom shelf to prevent contamination of facility foods and supplies. |