| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one (1) handsink (prep line sink at entrance) with no paper towel at start of inspection. CDI - PIC provided paper towel from readily available supply. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken tenders stored above raw gator in the single door reach-in cooler at the cook-line. CDI-PIC voluntarily moved the raw chicken tenders to below the raw gator. REPEAT.
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 |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately twelve (12) recently cleaned plastic bins stacked together with sticker debris, creating a food contact surface contaminant. PIC was informed and began process of rotating dishes for recleaning.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dishwashing machine was not reaching the required 160F surface temperature to sanitize food contact surfaces. PIC placed work order for the unit with Ecolab during the inspection. All dishes, utensils, and equipment needs to be manually sanitized in the 3 comp sink until the dishwashing machine is repaired. Note- a verification will occur within 3 days to ensure the unit dishwashing machine is repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (approximately five (5)) tcs food items in the fliptop #1 unit (nearest the woodfire station) holding above 41F (chicken kabobs, bean burgers, meatballs, beef patties, cut tomatoes). Unit was observed holding an ambient temperature of 40F. Per conversation with PIC, doors and lid of unit had been opened since approximately 2 hours prior to EHS arrival CDI- The food items were still within the cooling parameter and PIC voluntarily transferred the items to the WIF to rapidly cool. REPEAT.
Note: No escalation in point deduction due to some improvement from previous inspection; equipment was all fully functional and properly calibrated, requiring only proper closure to maintain TCS food temperatures.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed the ice scoop at the ice machine was stored on an unclean surface on the ice machine. Ensure to store ice scoop on a clean surface only. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several cleaned plastic and metal food containers stacked together while still wet and with date stickers still on the exterior. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed one hand washing sink in the men’s restroom was not working (right side sink) when placing hands in front of the sensor to turn on water.
Observed a leak coming from the hose at the mop sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee thermos stored above prep line prior to food preparations. CDI - Employee rotated thermos to lower storage prior to food being cooled via icebaths at prep area. |