| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw onions being stored on shelf in walk in cooler below a container of raw pork. CDI: PIC re-arranged items to proper storage order. REPEAT.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed bus tubs of raw chicken being stored on top of bus tubs of raw pork in walk in freezer. CDI: PIC re-arranged items to proper storage order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse gloved hands under water in hand sink and attempt to return to handle food. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle food. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a gallon of milk and containers of chimichurri sauce and salsa being stored in reach in cooler at bar and containers of salsa, garlic and oil mix and chimichurri sauce being stored at room temperature on prep counter at bar all being held above 41F. CDI: PIC moved all items to walk in cooler to rapidly cool as they were being held in respective areas for approximately one hour. |
|
28
|
0
|
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 two spray bottles of chlorine sanitizer being stored on prep shelf at dish area unlabeled. CDI: PIC labeled bottles. |
|
33
|
0
|
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 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 . Observed a metal bowl of baked potatoes tightly covered with plastic cooling in walk in cooler at a rate insufficient to reach cooling parameters and a container of raw chicken cooling in grill drawer cooler which didn’t decrease in temperature after 1 hour. See temp chart. CDI: PIC removed plastic cover from potatoes and moved to walk in freezer to rapidly cool and placed chicken in walk in cooler to rapidly cool. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed pork being held on prep counter in which PIC stated was pulled from walk in freezer earlier to thaw and be cooked. Pork temperature was 60F. CDI: PIC moved pork to walk in cooler until staff was ready to prepare. |
|
39
|
1
|
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 boxes of raw chicken and a container of cooked beans being stored on floor in walk in freezer. CDI: PIC moved items off the floor. REPEAT. Points not escalated due to improvement since previous inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a large container of sugar in which handle for scoop was resting in sugar. CDI: PIC removed scoop from container. |
|
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 two plastic containers being stacked wet nested on clean storage shelf. CDI: Containers were separated to allow for air drying. |
|
47
|
0
|
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 two freezer chests in prep area approved for household use only. Replace household freezers with ANSI approved or equivalent equipment. |