| 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 food employee and PIC wash hands and turn off faucet without using a barrier thus recontaminating hands. -CDI- EHS educated PIC and food employee on using a barrier to turn off faucet and both properly rewashed hands. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at cafe sink or at women’s employee bathroom at cafe/pizza side. -1- |
|
15
|
1.50
|
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 raw tuna stored behind RTE pico de gallo in produce prep (high possibility for contamination when getting tuna). Observed raw marinated lemon grass chicken stored over RTE sauces - tahini and al pastor in prep cooler. Observed raw eggs stored over bread in boards prep station and raw bacon stored over RTE fruits in WIC on pizza side. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over RTE juices in produce cooler. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed housemade lemon aioli containing raw eggs prepared last night at 44-45F. -CDI- PIC voluntarily discarded. -0-
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed fresh garlic in oil sitting on counter at pizza station at 53F. Observed raw chicken in cold drawer at 42/43F. Observed sliced manchego and cheddar cheese at 42-43F in grill prep station. -CDI- PIC voluntarily discarded garlic in oil and placed other items in WIC to cool back down. -0-
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 two housemade slaws date marked 3/24 (discard 3/30), housemade chimichurri (contains raw garlic and oil) date marked 3/20 (discard 3/26) & 3/5 (discard 3/11), and housemade tomatillo sauce in grill prep with no date. Observed pork belly date marked 3/22 (discard 3/28), chicken with no date mark, fingerling potatoes 3/22 (discard 3/28), rice 3/22 (discard 3/28), corn empanadas 3/18 (discard 3/24), and wings with no date mark in sautéed prep station. Observed cut red cabbage with no date at pantry station. Observed pimento cheese with a discard date of 3/22, guacamole (containing cut tomatoes) with no date, 2 containers of al pastor meat date marked 3/22 (discard 3/28), curtido (contains cut cabbage) date marked 3/23 (discard 3/29) in prep cooler. Observed heavy cream in produce cooler with no date mark. Observed heavy cream and whole milk opened 4/1 with a discard date of 4/8 (discard should be 4/7), observed oat milk and almond milk opened 4/1 with a discard date of 4/10 (discard should be 4/7) at cafe side. Observed housemade white mocha (contains heavy cream) with no date mark. Observed fresh garlic and oil date marked 4/1-4/10 on counter at pizza side. Observed romesco date marked 3/27-4/3 (discard should be 4/2), olive tapenade (contains fresh garlic and oil) date marked 3/26-4/3 (discard should be 4/1), pesto date marked 3/23 (discard 3/29), pizza sauce date marked 3/30-4/6 (discard should be 4/5) on pizza side. -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items that were improperly dated, discarded of items that were past date mark and properly date marked other items that had been opened in the last 1-2 days. -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: 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 |
Yes |
No
|
No |
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 asterisks on rally fries which contain a lemon aioli sauce made with raw eggs. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
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 spray bottle with no label under dish machine. -CDI- PIC voluntarily discarded. -0- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed lemon aioli sauce (contains raw eggs) prepared yesterday at 44-45F. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 oil on grill line with no label. Observed cocoa, baking powders and salts with no labels. -CDI- PIC labeled items. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados in prep units. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored on grill in a container of water at 112F and on pizza counter at 67F. -CDI- EHS educated PIC on storing in use utensils at proper temperatures. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC placed items in dish pit to be W/R/S. -0.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed PIC using instant read thermometer to test sanitizing temperature in hot water warewashing machine. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee restroom on main kitchen side. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can near handwashing sink in dish pit area at pizza side. -CDI- PIC placed trash can. -0- |