| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 . Observed several employees touching faucet handle with bare hands after washing. CDI: EHS intervened; education provided; hands washed properly. |
|
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 metal strainers stored inside handsink next to fryers. CDI: items removed. Observed employee using handsink to fill water at soda machine station. CDI: notified manager; advised to use only for handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to fryers and at outside grill handsink. CDI: paper towels provided. |
|
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
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed unwashed produce stored above washed and cut produce inside walk-in cooler. CDI: storage order corrected during inspection. Observed raw Mahi stored in cooler drawer at back behind ready to eat foods. CDI: Mahi moved to front of cooler drawer as to not cause contamination during service. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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. Observed quat sanitizer at 3 comp sink at 50ppm. CDI: drained and corrected to proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 . Observed plastic and metal pans stored with food debris and sticker residue remaining at dish area and dry storage area shelving. CDI: pans removed and taken back to the dish area to be cleaned. |
|
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
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 . Observed marinara sauce at 109F and peppers and onion mix at 100F in steam well. CDI: sauce reheated to 174F and peppers and onion mix to 176F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 . Observed diced chicken and diced tomato inside pantry station cooler without date marks. Observed linguine inside fry station cooler without date mark. CDI: all items date marked properly |
|
28
|
0
|
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 spray bottle of disinfectant and sanitizer not labeled. CDI: labeled during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several foods cooling incorrectly including sliced tomatoes and shredded lettuce stored inside fry station cooler after preparing, chicken batter inside prep cooler after preparing, muffuletta sandwiches cooling while wrapped tightly and stacked, iceberg lettuce wedges with lid on, and beef tacos cooling while stacked with lids on. CDI: cooling methods discussed; products in walk-in cooler separated. Lettuce and tomato placed on ice to cool properly. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air curtains turned off while roll up doors were open. Observed front main entrance doors open upon entry into facility. See permit conditions regarding air curtains.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing bracelets and watches. |
|
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 wiping cloths in sanitizer held at 50ppm. CDI: sanitizer dumped and refilled to proper concentration. Observed multiple wet and soiled cloths on counter while not in use. |
|
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 metal and plastic pans wet stacked on shelves. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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. Observed no thermometer available for high temperature dishmachine. CDI: instructed facility on which thermometer to provide for dishmachine.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current test kit for quat sanitizer was damaged and wet. Manager could not locate another test kit. VR required |