| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
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. Observed several pans with food debris or sticker reside on the pans stacked together. CDI: Pans removed for cleaning. REPEAT VIOLATION
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza oven side prep top cooler holding items above 41F. PIC stated that products were placed in the cooler just after 11am. Items moved to the walk in cooler to cool down. Cooler air temp cooled to below 41F by end of inspection. EHS recommends using individual lids for items more difficult to maintain temperature such as leafy greens and tomatoes and keeping top shut when not in use. EHS also noted that a drawer was not closed fully while staff were preparing food. Drawer fully closed. Observed walk in cooler showing 57F at start of inspection. Most items in cooler were 41F. Some items were at 42F. Some items were holding up to 47F (items closest to the door or open from prep). By end of inspection air temp of cooler per exterior thermometer was at 50F however the air blowing from the compressor was 45F. Items that were previously 41F were now 42F-43F. Facility will relocate all TCS items to second walk in cooler and other coolers in facility. PIC has placed a call to a refrigeration company to have it repaired.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live cockroaches in back kitchen area particularly around reach in freezers. Increase pest control frequency and eliminate harborage. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled wiping cloth held on counter. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon handle stored down in chicken. |
|
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. Observed wet stacked containers stored as clean. Pans separated. |
|
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 build up on some gaskets throughout facility including prep cooler and walk in cooler. REPEAT VIOLATION Some improvement from previous inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 build up on floor throughout kitchen in areas particularly under larger or more stationary equipment. Observed build up on ceiling tiles adjacent to vents and microbial build up on vent covers (see #56). Observed minor food build up on walls and ceilings throughout. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed several areas throughout kitchen where there is water build up on ceiling tiles causing some dripping. No contamination of food seen today. Ensure that humidity and ventilation is able to maintain dry surfaces to prevent excess dampness, potential microbial growth, and any food contamination. |