| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one food employee wash his hands multiple times throughout the time of inspection, and not using a protective barrier to turn faucets off after every handwash. All other food prep employees were observed following proper handwashing procedures.
CDI: PIC went over handwashing procedures with food employee and he re-washed his hands to prevent contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs posted at any of the handsinks inside the kitchen.
CDI: EHS provided PIC with handwashing signs and PIC posted at each handsink.
REPEAT VIOLATION. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed pan of raw shrimp stored directly behind a pan of prepared deviled eggs, inside the cooler drawers.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pan of beyond meat, pan of pizza sauce, pan of mozzarella cheese, pan of pre-cooked sausage, and pan of roasted garlic all cold holding above 41F inside the flip top portion of make table 1. PIC stated they did not have the lid open prior to start of inspection. Ambient air temp of unit was at 41F. PIC stated the fan inside of the unit will sometimes get blocked by the pans inside, affecting food temps.
CDI: PIC moved all above mentioned TCS food items into the WIF to rapidly cool down.
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 . |
|
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
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed no consumer advisory present on facility's online menu. Facility's physical menu has consumer advisory.
Observed no asterisks on any menu items for facility's physical menu correlating with the footnote. PIC stated caesar dressing is made in-house and includes raw eggs. PIC also stated steak is cooked to temp per order. The following menu items will need asterisks included to be in compliance for facility's consumer advisory: Surf & Turf, Caesar Salad, Side Caesar Salad, Chicken Caesar Wrap, Huevos Rancheros (on brunch column) any option to have caesar dressing as the dressing or sauce for menu item, any option to sub chicken for steak on bowls, and any option to add steak as a protein for salads.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored at the dish area. PIC stated that the liquid inside the spray bottle was degreaser.
CDI: PIC labeled spray bottle as degreaser for easy identification. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food employee actively engaging in food prep with bracelets on.
Ensure food employees remove all jewelry from hands when engaging in food prep to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed stacks of single-serve boats and single-serve bowls stored out of it's original protective packaging, right-side up, along the make line.
Keep all single-serve articles stored inverted when out of it's original protective packaging to prevent contamination. |
|
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 no chlorine test strips to measure the sanitizer concentrations for the chlorine dish machine.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 damaged FRP wall on the left corner of can wash, exposing absorbent material beneath.
Repair damaged FRP wall so that surfaces are smooth and easily cleanable.
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 missing ceiling tiles above the water heater at the dry storage room.
Replace missing ceiling tiles so that ceilings are smooth and easily cleanable, and to prevent possible entrance of pests.
REPEAT VIOLATION. |