| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no signed attestations that staff have been informed of their responsibility to report required symptoms, illnesses, and exposure.
CDI - REHS provided during inspection.
1 pt.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed spray bottle being stored on handisnk in dish pit.
CDI - Spray bottle removed.
0 pts. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy strawberries and moldy peppers in WIC during inspection.
CDI - Items voluntarily discarded.
Repeat. 2 pts. Risk Control Plan to be discussed at long term compliance visit. |
|
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 various foods in prep units holding above 41F during inspection. See temperature chart. Observed house made chili crisp being held outside of refrigeration for an unknown amount of time.
CDI - All items voluntarily discarded.
Repeat. 3 pts. Risk Control Plan to be discussed at long term compliance visit.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 the following foods all throughout kitchen void of labels identifying the date which they were opened or prepared, being held past the manufacturer’s expiration date, or being held past the 7 day allotment: caramelized onions, deli turkey, house made chili oil, cooked mushrooms, skim milk, oatmeal, herb oil, burger sauce, heavy cream, cut melon, soup, beans, grits, mashed potatoes, burnt onion dressing, peppercorn dressing, and roasted red peppers. Various items additionally observed void of both common name of food and date of preparation or opening in WIC assumed to be TCS.
CDI - All foods voluntarily discarded.
Repeat. 3 pts. Risk Control Plan to be discussed at long term compliance visit.
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
|
0
|
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.
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 hollandaise sauce and milk being held on time during inspection. Neither items had been labeled with the time they were removed from temperature control, and facility did not have any completed TPHC forms on site.
CDI - Both items voluntarily discarded. REHS provided TPHC form during inspection.
0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed hollandaise sauce on menu void of asterisk leading to consumer advisory. PIC stated hollandaise is made with raw shell eggs and is not heated.
CDI - PIC agreed to utilize pasteurized pooled eggs for hollandaise going forward.
0 pts. |
|
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 of unknown chemical solution void of label identifying its contents.
CDI - Bottle voluntarily discarded.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 containers of food being stored on floor in dry storage area during inspection. Ensure all containers of food are stored at least 6 inches off the ground at all times.
Repeat. 1 pt. |
|
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 a build up of food debris in bakery RIC during inspection. More thorough or frequent cleaning necessary to preclude pest harborage.
0 pts. |
|
55
|
0
|
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 missing ceiling tile in main kitchen area during inspection. Replacement necessary.
0 pts. |
|
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 various employee belongings being stored on prep areas or in conjunction with customer foods, beverages, and service items. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, and service items.
0 pts. |