| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with servsafe arrived halfway through inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink near dishpit.-CDI- PIC replenished soap supply. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines behind bar where non-alcoholic beverages are dispensed with black and pink buildup. Increased and more thorough cleaning frequency recommended.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dish machine behind the bar where non-alcoholic glassware is washed at 0 ppm chlorine sanitizer concentration. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE OTHER DISH MACHINE BEHIND BAR THAT IS PROPERLY DISPENSING SANITIZER UNTIL REPAIRS CAN BE MADE** -1.5-
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 |
|
19
|
0
|
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 artichoke dip reheated to 163F. -CDI- PIC reheated to 169F. -0- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 roasted red peppers, marinara sauce, and hot dogs with no date marks. Observed items past discard date: spring mix 5/21 (discard 5/27) and housemade chimichurri sauce (Contains fresh garlic and oil) 5/20 (discard 5/26). Observed meatballs improperly date marked, items were prepared 5/24 but were date marked for today’s date, 5/29. -CDI- EHS educated PIC on ensuring that date marks match original prep date and PIC properly date marked items that were missing dates and voluntarily discarded items that were past date. **REPEAT** -3-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 no time stamps for housemade sauces containing TCS ingredients (pimento butter - containing canned pimento peppers and chimichurri - containing fresh garlic and oil) being held on time at waiter stand CDI- PIC placed time stamp on items. -0- |
|
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 spray bottle with no label. -CDI- PIC properly labeled items. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 items cooling at a low rate. Cut romaine lettuce was found cooling in a full large bus tub, marinara sauce was found cooling in large plastic tub with lid, raw carne asada skewers were found cooling in a covered container stacked on top of one another, shredded mozzarella cheese was found cooling in sealed plastic bags with no air flow. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and laid items on sheet trays to facilitate rapid cooling. **REPEAT** -0.5-
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
|
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 3 squeeze bottles and 2 spice containers with no labels. -CDI- PIC properly labeled items. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen. -0-
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open with no fly protection. -CDI- PIC closed door. |
|
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 wet stacking with dishes stored as clean, especially metal containers. -CDI- PIC placed items at dishpit to be W/R/S. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser missing at dishpit due to being damaged. Replace. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. -CDI- PIC relocated items. -0- |