| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used measuring spoon stored inside hand sink. CDI-Employee removed spoon from hand wash sink. |
|
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. 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 . Observed a stack of large food pans stored as clean with food residues inside. Observed large can opener with food buildup. CDI-EHS discussed dishwashing techniques with PIC and items were moved to be W/R/S. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P
Observed flank steak that, per PIC, is tenderized and marinated, partially cooked, cooled, sliced, and then cooked to order at a later time. Facility offers the flank steak undercooked on the menu. Facility must decide if they will continue with non-continuous cooking, if so, the consumer advisory must be removed for the flank steak taco, as food that has been non-continuously cooked cannot be offered undercooked. Otherwise, facility can change current procedures for preparation of flank steak. VR is required within 3 days to determine if corrections have been made to par-cooking process. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a bag of brisket in hot box at 127F and a bag of pork in the same hot box at 129F. CDI-PIC moved bags of food to be reheated above 165F in boiling water.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods like cut tomatoes, hot pickled vegetables, cheese, and shredded lettuce above 41F in prep unit. CDI-PIC stated the items had been removed from the WIC approximately an hour earlier and the items were placed on ice. The PIC lowered the temperature of the unit and it was able to hold at 37F by the end of the inspection. |
|
28
|
1
|
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 multiple unlabeled spray bottles containing degreaser and sanitizers throughout the establishment. CDI-PIC added accurate labels to all working containers.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed multiple medications stored on shelf over prep unit. CDI-Employee moved medications to a designated location to prevent contamination. |
|
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 large batch of pico that was placed in the WIC to cool tightly covered. CDI-EHS explained foods should be vented to allow for increased cold air flow when cooling. Cover was removed from pico. |
|
37
|
1
|
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 working squeeze bottles of soy sauce and syrup, per PIC, unlabeled. Observed unlabeled stainless steel shaker. Employee stated it contained salt. CDI-PIC and employee added correct labels to all working containers. |
|
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 small flies near soda machine and large flies in rear prep areas. Increase pest control. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees handling food with no head coverings. |
|
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 clothes stored on prep units between uses. CDI-Wiping clothes were moved to sanitizer buckets. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and stainless steel pans. Use pyramid stacking or other alternative stacking to facilitate air drying. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 food residue and buildup inside reachin cooler and surrounding cooler drawers. Increase cleaning frequency. |