| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw meat with gloves on, discard gloves, then don new gloves and attempt to handle ready-to-eat food without washing hands in between glove change. EHS intercepted employee and reminded employee to wash hands before continuing. CDI - employee washed hands before donning new gloves and continuing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap available at hand sink on grill line across from meat RIC. CDI - PIC replaced soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels available at hand sink by dish pit or on server line. REPEAT. CDI - PIC replaced paper towels. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over cut cabbage and unwashed zucchini’s stored over cut mixed veggies in WIC. Store unwashed produce below washed produce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
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 steak knife with heavy food buildup in container with clean knives. Observed multiple clean ramekins stored with food residue on interior. REPEAT. CDI - PIC removed items to be rewashed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue buildup inside ice machine.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
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 prime rib roast placed in oven at 9 am and temped at 73 F at 11:30 am. CDI - PIC voluntarily discarded food. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cut tomato, cut lettuce, and sour cream held in ice bath on TPHC without procedures. CDI - EHS provided template to PIC which was completed during the inspection.
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 cut tomato, cut lettuce, and sour cream held on TPHC without time stamp. Time stamp from 1/10 was still on the ice bath. CDI - PIC voluntarily discarded food. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed frozen raw shrimp thawing in tub of water in 3-comp sink while not fully submerged and with no water running over shrimp. Food shall be fully submerged under running water at 70 F or below. CDI - employee submerged and placed running water over shrimp. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 containing sealed packages of raw beef stored on puddle on floor in WIC with bottom of box visibly wet. CDI - PIC removed food from floor and discarded box.
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of food with ice accumulation stored under leaking condenser in WIF. |
|
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 cloth in lactic acid sanitizer below adequate concentration. CDI - PIC replaced sanitizer at an adequate concentration. |
|
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 heavily rusted shelving inside meat RIC on cook line and low reach in cooler beside meat WIC. Replace rusted shelving. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility has no testing device available for high temp dish machine. Verification visit within 10 days. |
|
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 sprayer at dish machine hanging below flood rim. CDI - PIC hung up sprayer at an adequate height.
5-205.15 Maintain a plumbing system in good repair. Sprayer pipe was loose and had become detached from wall. Secure sprayer at mounts. |