| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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 beef stored behind cooked chicken in grill drawers. Observed raw beef stored overhead pasteurized eggs in the WIC. CDI- PIC corrected storage order. **REPEAT** -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in the walk in cooler that were not longer cooling but were left uncovered. CDI- PIC covered food items. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible food debris on deli slicer stored as clean. Observed a few plastic containers and utensils with visible food debris. Observed a few plastic containers with visible sticker residue present and containers were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. **REPEAT** -1.5-
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
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beer batter (containing buttermilk) holding on counter at 60F. PIC stated that the items should be in an ice bath. PIC stated that beer batter had been out for approximately 2 hours. CDI- EHS allowed PIC to cool item. EHS and PIC discussed placing item on TPHC if proper cold holding temperature could not be achieved. **REPEAT** **Points not escalated due to overall improvement, however, if cold holding is marked on next inspection report points will be escalated**
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 |
No |
No
|
Yes |
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 two containers of sliced turkey, two containers of cooked brisket, ready-to-eat sausage, salsa verde, and cooked sausage patties without date marks. Observed the corn dogs ( 10/27 discarded date) and roasted red peppers x2 (10/27 discard date) being held beyond the 7-day allotment. Observed black beans dated for 10/22-10/30 which is 9 days and cooked chicken dated for 10/29 and its actual prep date was 10/26. CDI- EHS allowed facility to date items as PIC and head chef were able to verify prep date on items. PIC voluntarily discarded corn dogs, black beans, and the roasted red peppers. EHS allowed facility to correct date on roasted chicken. **REPEAT** -3- 3-DAY VR REQUIRED
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
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed “ simple salmon” on the menu that PIC stated is cooked medium well (135-140) and is not included the in consumer advisory. 10-day VR. -0.5- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 two squeeze bottles in the line without labels. CDI- PIC labeled squeeze bottles. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open throughout inspection. **REPEAT**
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area, especially near dishpit area. **REPEAT** -1- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter. Observed sanitizer bucket with wiping cloth in pizza kitchen below required concentration for sink and surface sanitizer. CDI- PIC placed wet cloth in sanitizer solution and replenished sanitizer to correct concentration. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and a few plastic containers stored as clean. **REPEAT** -1-
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed that facility is cloth drying dishes. Employee stated that after dishes are washed they are cloth dried (employee proceeded to demonstrate) then left to finish drying for about 20 minutes. EHS advised that cloth drying was not allowed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 shelving used to store clean equipment beginning to rust. -0- |
|
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. Observed dust buildup on walls and ceilings in the pizza kitchen. **REPEAT** -0.5- |