| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed manager not present during beginnning of inspection. CDI - PIC arrived shortly after inspection started. (0) |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without CFPM during inspection. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not correctly dispensing sanitizer. EHS observed 0ppm after running machine twice. EHS observed lid and nozzle to chemical dispenser in disrepair. Facility has occupancy of 91. PIC has contacted ecolab and will switch to single service items until ecolab arrives for repairs. EHS confirmed dish machine by bar is still operating and dispensing sanitizer. EHS has permitted facility to wash, rinse, sanitize glassware at the bar. Facility will switch to single service articles for utensils and plating. 3-day VR required. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 chili in steam well at 89F in the back of the pan. The front of the pan was temping at 141F. PIC stated chili was placed into steam well an hour prior to inspection. CDI - PIC removed chili and reheated to 165F before placing back into steam well for service. (0)
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sausage dip in walk in cooler stored beyond 7 days. Observed 6 containers of dip in make unit with no date. CDI - PIC voluntarily discarded sausage dip and applied correct date marks to dips in make units. (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 a few fruit flies around drain area at three compartment sink and by make unit next to fryer. Increase frequency of pest control to eliminate pest harborage. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a couple pans being stored as clean stacked on top of each other still wet. Store clean equipment and utensils in a self draining position to allow for air drying before stacking for storage. (0) |
|
49
|
1
|
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 black residue accumulating on WIC and make unit gaskets. Observed shelving above three compartment sink accumulating grease and residue. Observed bottom shelf of prep table beginning to corrode and accumulate rust. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
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 walls around three compartment sink accumulating a lot of black residue and debris. Observed walls around make units accumulating black residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |