| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed cashier don gloves to prepare food without washing hands. -CDI- EHS intervened and educated PIC on when to wash and cashier washed hands. PIC instructed employee to wash hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw eggs and begin to return to handle RTE foods without changing gloves and washing hands.. -CDI- EHS intervened, educated on when to wash. **REPEAT** **Full Points** |
|
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 deli slicer stored as clean with visible food debris present. EHS observed multiple sheet pans stored as clean with a grease residue. CDI- Items were taken to dish area to be w/r/s. **REPEAT**
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes in the hot cabinet at 115F. CDI- Potatoes were reheated to 165F and placed back in the hot cabinet.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and house made ranch dressing in a prep unit holding above 41F. See temperature chart,. Items were double panned which could explain the increased temperature. CDI- PIC voluntarily discarded the items. **REPEAT**
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 |
3-501.18 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 Alfredo, marinara, and tzatziki dated with a discard date of 7/31. Observed no date mark on meat loaf or salsa. CDI- PIC voluntarily discarded items past the discard date. PIC was able to verify preparation date with employee and items were back dated.
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 . |
|
24
|
1.50
|
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 facility holding sliced ham, cut tomatoes and cooked sausage on the counter on TPHC without written procedures. CDI- EHS provided procedures and assisted PIC in completing them.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed that cut ham, tomatoes, cooked sausage, and raw shell eggs being held on TPHC were not labeled accordingly. CDI- EHS allowed PIC to back time the TPHC products. Items were almost gone and about to be refreshed and relabeled. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that nearly all menu items had a consumer advisory asterisks (deserts, waffles, chicken dishes, etc.). Having all items marked as being offered raw or undercooked is not accurate and misleading to the customer. Facility needs to correct this by removing asterisks from products that are not offered raw or undercooked. 10-day VR REQUIRED. |
|
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 facility had two bottles of household insect killer in chemical storage area. CDI- PIc voluntarily discarded of the insect killer.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer over 200ppm. CDI- PIC corrected concentration to 50ppm. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing that had not been removed from ROP environment. -CDI- EHS educated PIC on removing items from ROP environment. **REPEAT** |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. **REPEAT** |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice build-up on products in the walk in freezer. EHS advised PIc to have unit serviced. CDI- PIC voluntarily discarded items that had been damaged by ice. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed that employees preparing take out order, preparing soups and breads were not wearing a hair restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration at 0ppm. -CDI- PIC corrected concentration to 50 ppm. **REPEAT** |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes with a cloth. EHS educated PIC that this is not allowed.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal pans in clean dish storage that were stacked wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 rusted shelving used for dry storage and rusting prep units throughout. Observed shelf near mop sinks being held up with bricks. Repair/replace. **REPEAT**
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed facility using grocery bags to stored raw foods in the WIF. CDI- EHS provided education and product was taken out of grocery bag. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling tiles in FOH area that are not smooth and easily cleanable. Observed low grout throughout facility.
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 food buildup on ceiling tiles in cook line area. Observed dust buildup on AC/vent covers.
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 broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. **REPEAT** |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and bag stored with facility food in dry storage area. |