| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes in sandwich cooler measured 49F. Meatballs in pizza cooler measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC placed items in walk-in cooler to cool to 41F. 0 pts.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Cooked onions and cooked chicken in pizza cooler were missing date labels. Gyro meat in drawer cooler missing date label. Cooked mushrooms and cooked onions in walk-in cooler were missing date label. Bulk feta cheese container in walk-in cooler missing date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on all the TCS RTE foods that were missing labels. REPEAT
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 Customer ordered a medium rare burger during inspection. Menu does not have any consumer advisory on the menu that warns consumers about the risks of consuming undercooked animal foods, and it does not show which items may be ordered undercooked. VR - Verification required within 10 days that establishment adds consumer advisory statement on bottom of menu and places an asterisk or other mark that ties the undercooked foods to the consumer advisory statement. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed throughout the inspection in the kitchen. Maintain the premises free of pests. Keep doors closed so flies can’t enter. If flies can’t be kept out then contact pest control. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Ice building up on door of walk-in freezer. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. Dish machine requires 110F hot water. Establishment’s hot water heater is not functioning. Repair hot water heater so dish machine meets the specifications on the data plate. // 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. De-lime dish machine. Clean dish machine more frequently. 0 pts. |
|
49
|
0
|
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. Buildup present on cooking equipment and on shelves underneath cooking equipment on line. Heavy old grease buildup in compartments below the oil for the fryers. Buildup on shelves throughout kitchen, such as the shelves in the walk-in cooler and dish shelves. Clean these areas more frequently. 0 pts. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water in establishment - hot water is coming out of plumbing fixtures at 80F. VR - Verification required by Friday that hot water heater is repaired. |
|
55
|
0.50
|
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. Moldy buildup on walls in walk-in cooler. Floors and walls behind and underneath equipment need to be cleaned more frequently. REPEAT |