| 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 immediately recontaminate hands on handles after hand wash and proceed to handle clean gloves for food prep. CDI - EHS coached employee and hands were rewashed. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
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 cases of raw shelled eggs stored directly over containers of mustard and other commercially sourced condiments in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods cold held > 41 degrees F in a shallow ice bath and inside cold holding equipment. Refer to temperature observation chart. Products were placed out for services an hour prior to inspection according to PIC. CDI - Items from refrigeration removed to walk-in cooler and ice bath refreshed. -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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed cooked ribs, fresh mozzarella and sautéed onions + mushrooms with no date mark. CDI - Items date marked by PIC.
REPEAT VIOLATION: 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 cooked beef without pull date and containers of chicharron and garlic in oil all held past 7 day requirement. CDI - Facility allowed to date mark beef, remaining products voluntarily discarded. -3-
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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 three stacked closed ziplock bags of cooked goat inefficiently cooling in reach-in freezer and a covered container of guac cooling inside of the lowboy unit. CDI - Cooling procedure changed by venting and relocating guac into the walk-in cooler; cooked goat separated and left inside of reach-in freezer to allow effective cooling towards < 41 degreees F. -1-
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. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed brewery garage roll up door left open throughout today’s inspection. Door must remain closed if not in active use.
REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flying insects present inside of the kitchen. Return visit will be made to ensure compliance with pest management. -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee utilize a cloth to dry a cutting board. CDI - Employee educated. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service to-go hinged containers faced upwards on top shelving inside kitchen. -0- |