| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - EHS observed facility operating with food well above 41F, receiving foods above 41F, one employee improperly hand wash several times, improper use of TPHC, PIC also struggled with getting corrective action with discarding of food above 41F. EHS did not observe any employee or PIC use thermometer to ensure food was being served at proper temp or holding at proper temp. A VR will occur in 10 days to ensure safe food handling practices are being followed.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. REPEAT- Observed employee drinks stored above retail food in a reach in cooler and on prep table near fish prep. CDI- PIC moved items below restaurant foods. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed employee wash hands after handling raw fish and use bare hands to turn the faucet off. This action recontaminates the hands. EHS observed same employee leave kitchen through back door and re enter the back door without a hand wash. CDI- EHS had to get employee to make a corrective action. By the end of the inspection ehs observed proper hand washing. |
|
12
|
2
|
Food received at proper temperature |
Yes |
Yes
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - REPEAT- Observed raw chicken being received at 49F. CDI- Prior to delivery service leaving EHS had a discussion with PIC to ensure foods only are received at 41F and below. PIC voluntarily sent raw chicken back with delivery service personnel.
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 . |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- REPEAT- Observed raw ground beef and raw fish stored above RTE chicken wings and produce in the reach in cooler. CDI- PIC was able to correct the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed meat slicer and several white containers stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to next use.
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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine ceiling and shield with dark, yellow and pink build up. Clean as often as needed to prevent and reduce the build up. |
|
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- EHS observed two reach in coolers functioning at 50-52F. Reach in coolers were maintaining foods above 41F. See temp chart. A VR will occur within 3 days to ensure TCS foods are maintained at 41F and below. PIC voluntarily closed while equipment cooled down. PIC voluntarily discarded items above 41F. By the end of the inspection EHS observed reach in cooler near back door at 41F and front at 39F.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - EHS observed cooked chicken to be on TPHC per PIC however there were not written procedures provided prior to inspection. CDI- PIC added cooked chicken to TPHC procedures.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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- EHS observed cut lettuce, sliced tomatoes, prep salads, pork sausage link, pork sausage patty and raw shell eggs without a start and end time to be discarded. CDI- PIC voluntarily discarded the items. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Per pic ribeye steak may be cooked under final cook temp. A VR will occur within 10 days to ensure one is provided. |
|
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 a degreaser without a label. CDI- PIC labeled the item.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed pesticide stored near dry storage stating for residential use only. CDI- PIC removed pesticide. |
|
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 several flies throughout the facility. |
|
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.- REPEAT- Observed reach in coolers functioning above 41F. EHS shall follow up with facility to ensure TCS foods are kept at 41F and below. |
|
49
|
0.50
|
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. - EHS observed hard to reach areas of equipment with food and grease debris build up. Clean as often as needed to prevent and reduce the build up. |
|
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 doors and lids open while not in use. NOTE: Facility shares dumpster area with non permitted facilities. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed several absorbent ceiling tiles throughout the kitchen area. Observed broken floor tile, broken base boards, and rough wall junction near back door. All floors walls and ceilings shall be smooth, durable, and easy to clean.
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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. |