| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink closest to the dish machine. REPEAT -CDI- PIC provided paper towels at sink. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed TCS sauces in PT 2 stored above 41F as well as multiple shredded cheeses from the day prior. Observed pancake mix in PT 3 above 41F, PT 3 was not functioning at time of inspection and all TCS foods were sitting on ice. Pancake mix was placed on ice upon opening. -CDI- Sauces were pulled from WIC in the morning and able to be cooled back to 41F. Cheese was voluntarily discarded. Pancake mix was moved to WIC to properly cool back to 41F. REPEAT -3-DAY VR- To ensure proper repair of PT 3.
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 |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked beef and cooked sweet potato hash from the day prior. -CDI- PIC placed date labels from day prior to reflect proper date marking.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed hollandaise sauce being held on time, PIC explained all procedures and EHS notes that all TPHC procedures for hollandaise sauce are being done correctly. However, facility has no written procedures for TPHC. -CDI- EHS and PIC filled on TPHC procedures sheet to keep present in the facility.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
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- Menu includes a asterisks on the Kids French Toast and Kids Egg plate. EHS explained that kids menu items cannot be raw or undercooked and asterisks will need to be removed, all kids food must be fully cooked or pasteurized eggs must be used. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed a non-commercial use can of pesticide present in the kitchen. -CDI- PIC voluntarily discarded. |
|
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 facility open through out the inspection. EHS spoke to PIC stating that all doors leading to outside of facility must remain closed, EHS recommended other options to reduce kitchen heat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Dry sugar stored in a container with no lid and a trash bag draped over the top of the container. A lid or other means to protect dry goods must be used to prevent potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed PT 3 not functioning, all food on PT 3 was stored on ice. PIC stated that PT 3 has a work order in to be fixed. EHS will return in 3 days to assess cold holding and check up on equipment.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed handles of knifes highly damaged and no longer smooth and easily cleanable. Replace or resurface knife handles.
(Reduced to half points prior violations under this code section resolved) |
|
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. Observed shelving, fans, prep surfaces, and equipment with build up of food debris and and soil residues. Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls throughout the facility. Ensure that walls are properly finished and maintained as easily cleanable. |