| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw TCS foods commingled in standing RIF at end of cookline. CDI- PIC readjusted storage order to prevent potential for contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed charo beans and salsa fail to cool through first parameters within 2 hours. CDI- PIC voluntarily discarded items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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 raw shrimp held in cold drawer fail to cool to 41F or below within 4 hours of being in unit while out of temp. CDI- PIC voluntarily discarded item.
For more information, please visit: www.meckncgov/foodsafety 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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods held in flip top and prep unit temping above 50F. CDI- PIC removed items to cool in RIF due to being within parameters. Ambient temp of unit read 53F. EHS assisted PIC in creating an emergency TPHC procedure until unit is replaced, per the PIC request. VERIFICATION REQUIRED. *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 . |
|
33
|
0.50
|
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 charo beans, salsa, and raw shrimp fail to cool through parameters. CDI- see item #20. Observed TCS foods cooling in 3D RIC and WIC being cooled in deep densely packed containers with tight fitting lids. CDI- EHS discussed effective cooling methods with PIC, PIC removed lids from containers and added ice as an ingredient.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large canisters of tortilla chips stored less than 6inches above floor in storage room. Ensure food is kept at least 6inches above the floor. *REPEAT* Points not escalated due to overall improvement with this violation seen during inspection. |
|
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 cardboard on shelving in WIC. Replace with non-absorbent material that is smooth and easily cleanable. *REPEAT*
4-501.11 Maintain equipment in good repair. Observed gaskets on cold drawers under flat top grill ripped and in disrepair. Replace gaskets. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food and liquid residue accumulation in bottom of prep unit on cookline. Increase cleaning frequency. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink at entrance of kitchen closest to bar constantly leaking during entire inspection. Handsink at end of cookline hot water nozzle in disrepair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink at end of cookline with heavy food residue accumulation. PIC stated this was due to sink being next to fryers and trash can without a splash guard. CDI- PIC had food employee begin process of w/r/s handsink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 ceiling tiles missing in dry storage, exposing room to potential outside entry point for pests. Observed ceiling tiles missing adjacent to hood system. Repair ceiling. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal food, per the PIC, commingled with food meant to be used and offered for sale by establishment in 3D standing RIC. CDI- PIC had food employee readjust storage to prevent potential contamination. |