| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on prep surfaces and near utensils. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC filling up wiping cloth container with water from the handsink. CDI: PIC redirected and used the prep sink to obtain water. No contamination of the sink as water was being obtained. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler. CDI: Products were reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw bacon and crack eggs and then handle a clean plate for a customer. CDI: Plate was moved to dish area. EHS educated employee on when to change gloves and washed hands. Employee doffed gloves, washed hands, and donned fresh gloves before handling ready to eat items. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching final rinse of 115F. CDI: PIC was able to reset the booster heater and then dishes reached 160F upon first wash after resetting. REPEAT VIOLATION All previous violations corrected.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed significant build up on blender used for omelets. Per PIC this is a clean in place piece of equipment as the blender piece cannot be disconnected. When asked about cleaning procedure, PIC provided a compliant procedure outside of frequency. Ensure this area is cleaned more frequently to preclude build up. CDI: equipment properly washed, rinsed, and sanitized.
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 .
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion, PIC stated that utensils are changed 1 time per shift. Shifts are 7 hours and this cycle is not compliant. CDI: Utensils washed, rinsed and sanitized during inspection.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of grits in back warmer below 135F. Water was not touching the bottom of the pan. CDI: Grits voluntarily discarded. All other hot holding in compliance at time of inspection.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, sliced cheese, hashbrowns, and cut lettuce stored in flip top above 41F. PIC removed items to rapidly cool to 41F in walk in cooler. Prep cooler top was turned down. PIC reached out to maintenance during inspection. Temperatures will be monitored by PIC. If products do not maintain 41F and below, then items shall be held on TPHC until unit is repaired. REPEAT VIOLATION Future visits with violations of cold holding will result in a risk control plan and/or permit action. VERIFICATION REQUIRED on or before 12/11 to confirm that cold holding has been fixed.
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 . |
|
24
|
1.50
|
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 eggs with TPHC time of 9:30-1:30 marked. It was 9:15 at the time of this observation. CDI: Eggs were voluntarily discarded and new eggs were brought out and time stamped correctly. Observed no time stamp on waffle batter on counter. EHS observed waffle batter at 43F. Employee stated that she pulled the batter at 9am. CDI: Time added to waffle batter due to employee and PIC confirmation as well as the temperature of the product being likely based on the statements above. |
|
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 wet wiping cloths stored in dry containers behind tables. CDI: Sanitizer properly prepared and fresh wiping cloths added. Soiled cloths moved to dirty laundry area. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed head of lettuce still in packaging in prep top cooler. EHS asked PIC how vegetables are washed and PIC stated he thought they were prewashed. CDI: Lettuce washed in the prep sink. All produce to be washed before use in the prep sink. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on bottom left of 4 door cooler damaged and causing the door to not be able to close completely. Items in cooler today were at 41F and below, however cooler is left ajar approximately 2 inches at all times. EHS advised PIC to limit product stored here or eliminate product stored here until it can be repaired. Per PIC, he has put in a ticket and the technician ordered a new gasket but it has not been repaired yet. Observed standing water in prep top unit. REPEAT VIOLATION |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 significant build up on and inside of equipment throughout facility including but not limited to gaskets, interiors of coolers, shelving in coolers, along rails/sides of coolers where pans are held, under prep top lid, between equipment, and in dry storage drawers, and under the tea brewing station inside of the cabinet. REPEAT VIOLATION |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain from dumpster. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor in dry storage area with sticky build up. Clean floors and hard to reach areas. REPEAT VIOLATION Overall, improvement made in cleanliness of the floor since previous inspections.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed 2 absorbent ceiling tiles in back kitchen. |