| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple priority and priority foundation violations today in the establishment such as Cooling, Cold Holding. PIC must ensure the establishment remains in compliance with the food code.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed personal water bottle on a preparation counter. CDI, PIC moved the drink to the office area. Ensure staff are not storing beverages on surfaces used to prepare food. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Observed Back corner handwashing sink blocked by a rolling cart.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed items were stored inside the handwashing sink.
This is a repeat violation from the last inspection, items shall be moved so that the sink is no longer blocked. Verification required.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at a kitchen handwashing sink. CDI, PIC placed towels. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed a dented can that had leaked and stored on the dry goods shelf. Observed two other dented cans with dents on the seam. Ensure staff are not placing damaged cans in the dry goods area and place in a designated area such as the office for return to the store. CDI, cans discarded. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed two different containers of raw chicken stored above ready to eat foods. CDI, raw chicken moved to bottom shelf. Observed raw proteins stored above ready to eat foods in the walk in refrigerator. Ensure these are stored so that they are in the correct storage order based on final cooking temperature and also not above ready to eat foods. VR required to ensure freezer is re-arranged.
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
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the cutting board at the flip top with a heavy amount of residue. Observed a potato peeler with residue and stored on a shelf. Ensure that food contact surfaces and utensils are washed, rinsed, and sanitized when soiled and at least every 4 hours if in use. CDI, items moved to dish washing area for cleaning. Observed pot lid that had been bent in so that it would fit a different type of pot. This caused the lid to collect old food residue in the crack of the seam. CDI, lid discarded.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beans, veg sauce, and onion sauce prepared yesterday or early this morning that did not achieve the cooling requirements. CDI, all items discarded
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice cakes at 100 F sitting on the counter. PIC advised that they keep them there because the quality drops if they stay hot. CDI, PIC reheated the cakes to 165 F. In the future, the establishment must use TPHC for these and maintain a written procedure onsite. TPHC form emailed to the PIC.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt based sauces at 45 F in the flip top unit. Ensure foods are kept at 41 F or below in cold holding. Repeat Non-Compliance. CDI, products discarded.
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
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
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 a potato dish in a large pan in the walk in refrigerator, with no date and prepared yesterday. CDI, PIC allowed to date/re-date the item In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). Overall, the PIC has established a date marking system and other items were labeled.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a spray bottle of peroxide stored on the ledge of the flip top unit. PIC advised that he didn’t know what the product was used for. CDI, PIC discarded the product. Ensure staff are properly storing chemicals. |
|
33
|
0.50
|
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 Observed food items prepared yesterday and early this morning that did not cool in the required time frame due to being stored in a deep container or being left covered overnight. Ensure staff are using shallow pans to cool food. Recommend, cooling food a depth equal to or less than 2 inches. Do not cover the food items until cooled to 41 F. CDI, food items discarded that did not cool properly.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed the reach in unit near the grill with no ambient thermometer. Install a thermometer in this unit. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several dry goods and sauces with no food labels. CDI, PIC had the items labeled. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food on the floor in the walk in freezer and walk in. Observed dry goods throughout the kitchen with open bags. Ensure food is stored above the floor and in a sealed container (unless it is cooling). |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a damp wiping cloth at the grill not stored in sanitizer. Ensure wiping cloths are stored in sanitizer when not in use. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of hot water on the grill at 123 F and with food residue in the water. Ensure the water is kept at 135 F and clean. |
|
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 wet stacked clean pans on the drying rack. Ensure these items are stored so that they can drain and air dry properly. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cake steamers that do not meet food code standards. The seams are cracked and are not smooth and easily cleanable. Observed a batter machine with stone wheels that are not smooth. These items are not approved for use. |
|
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 non-food contact surfaces throughout the kitchen in need of cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed a pressurized hose at the can wash with no backflow prevention. Install an approved backflow device. CDI, hose disconnected from spigot. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors and walls throughout in need of cleaning. Clean all surfaces. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights with no shields. Install light shields in fixtures missing the plastic cover. |