| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Employee observed dumping out milk in hand washing sink. Hand washing sinks must be used for employee hand washing and no other purpose. CDI - Employee educated on using hand washing sinks. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw eggs stored on shelf above cut potatoes. Do not store raw animal foods above unwashed fruits/vegetables or ready-to-eat foods. CDI - Employee moved raw eggs to bottom shelf. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Liquid eggs measured 80F on line. Chipotle mayo measured 70F on line. Cut cabbage and cut lettuce measured 66F and 60F in sandwich cooler top. Blanched fries in drawer cooler measured 47-50F. Pasta salad, couscous and goat cheese measured 46-48F in small sandwich cooler top. All TCS foods in sandwich cooler measured 45-53F. Milks were being held out of temperature control at coffee station and were 70-73F. Salsa, green goddess, and cilantro garlic aioli measured 50-55F. TCS foods in cold holding shall measure 41F or less. PIC stated TCS foods on line were all placed in coolers at 10AM so they were moved to walk-in cooler to cool. Milks were discarded. Chipotle mayo and liquid eggs were moved to walk-in cooler to cool. Dressings in dressing cooler were moved to walk-in cooler to cool. Establishment will use TPHC for TCS foods in sandwich cooler if it needs to be used before it is repaired. VR - Verification required within 3 days that check sandwich cooler. REPEAT
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer at 3-compartment sink measured above 400 ppm. Quat sanitizer shall be 150-400 ppm. CDI - Solution diluted to 200 ppm. Contact chemical service company to repair dispenser to it dispenses at proper concentration. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in kitchen at beginning of inspection. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans and bowls stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace blender that is cracked and missing handle. Replace torn gaskets on sandwich cooler on line. Ice machine panels are taped to machine. Sandwich cooler holding above 41F. Repair listed items and repair cooler to hold below 41F. |
|
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 No method of testing final rinse temperature of dish machine. VR - Verification required within 10 days that establishment has acquired a max/min thermometer or temperature indicator strips. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Hot water handle is loose at hand washing sink at coffee station. Repair. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverage and employee cell phone observed on prep tables at beginning of inspection. Store employee personal items in a separate location. 0 pts. |