| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink water at 125F near the 3-comp sink and at 150F at the cafe hand sink. CDI: Temperature on kithcne handsink adjusted at the mixing valve. Water at 105F. Cold water unavailable at the cafe handsink due to it being plumbed to the coffee maker. Facility handsink was not directly plumbed. Handsink and dump sink were switched to allow for proper and safe handwashing. Dumpsink is now the sink in the counter and handsink is the sink against the edge of the bar where patrons sit.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -P Observed no papertowels at kitchen handsink near dry storage or at front cafe handsink. CDI: Papertowels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above ready to eat items in the reach in cooler. Observed raw bacon stored over ready to eat items in the walk in cooler. Observed raw eggs stored over sliced cheese in the reach in cooler. CDI: Items rearranged. REPEAT VIOLATION
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the reach in cooler and the walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw, shell eggs with gloved hands and then handle plate for customer. CDI: Employee doffed gloves, washed hands, and grabbed a new plate. EHS educated employee on when to wash hands. |
|
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 liquid eggs stored in insufficient ice bath near grill. CDI: Ice bath correctly made and eggs cooled. REPEAT VIOLATION Some Improvement as this was the only item held above 41F.
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 |
3-501.17 (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).
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 several food items held past 7 days including but not limited to pasteurized French toast mix (1/15), potato salad (1/3), hard boiled eggs (1/15), crab meat (1/5), turkey casserole (1/15), alfredo sauce (1/10), and artichoke sauce (1/3). CDI: Alfredo sauce and artichoke sauce were pulled from frozen last night and were actively thawing in walk in cooler. Products date marked with PFF date. All other items voluntarily discarded.
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 no consumer advisory provided for eggs offered undercooked on the cafe digital menu. VERIFICATION REQUIRED within 10 days to confirm menus have been corrected. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3-comp sink well above 500ppm. CDI: Product was manually diluted. EHS stressed the importance of validating concentration of sanitizer with test strips. EHS suggested that they have their vendor repair the sanitizer dispenser as well. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed pizza items thawing on counter for use during lunch. Items were above 41F and thawing at room temperature. CDI: Items placed in walk in cooler to properly cool until time needed for prep. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 unlabeled squeeze bottles of clear liquid and oils at the grill. Ensure bottles are labeled. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test strips for quat sanitizer. VERIFICATION REQUIRED within 10 days to confirm test strips have been obtained. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 interiors and exteriors of equipment including refrigerators, shelving under prep tables, and other high touch surfaces with build up. REPEAT VIOLATION Previous violation corrected. |
|
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.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed walls throughout kitchen damaged and peeling. Observed walls throughout kitchen are not covered with a high gloss paint/material that promotes easy cleaning, especially in high splash areas. Ensure walls are repaired and properly maintained.
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 heavy build up in corner of wall between 3-comp sink and dish machine. |