| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A)All TCS foods shall be received at 41F or below. -P. Observed bags of shredded cheese delivered at start of delivery temping at 55F. Items were being held in walkway next to dry storage area near entrance of kitchen. CDI- PIC discarded items not received at or below 41F.
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 . |
|
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 shredded cheese stored in flip top unit temping at 43F. CDI- PIC voluntarily discarded. *REPEAT* Points deescalated due to improvement.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed diced tomatoes dated for 1/20 and salsa verde dated for 1/11 stored in prep unit #1. CDI- PIC discarded items that exceeded date expiration.
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 . |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed items marked with asterisk but with no disclosure statement on menu. Menu also had items asterisked that were not being offered as made to order or undercooked.
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no disclosure statement on laminated menu given to EHS. *REPEAT* 10 DAY VR REQUIRED |
|
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 multiple working containers of food with no label. Including several sauce bottles in prep unit #1 and other bottles throughout kitchen. *REPEAT* |
|
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 back door of kitchen leading to garage, where trash area is held, being kept open during duration of inspection. EHS did not observe any activities occurring for door to be kept open. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles of scoops being stored in food containers labeled for sugar and flour.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 cutting knives being stored in the crack between a prep unit and prep table. CDI- PIC removed items to be washed, rinsed, and sanitized. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed wet stacking on racks across from 3-comp sink. |
|
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. Observed prep unit #2 with water pooled at bottom of unit. PIC stated that the equipment leaks occasionally and is cleaned daily to prevent accumulation. Observed gaskets of prep unit #1/#2 damaged, ripped, and in need of repair. *REPEAT*
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed a household smoker being stored at the back of the kitchen by the WIF. |