| 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 touch trash can and begin to don new gloves without washing hands. Observed food employee wiping down counter and then begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee scratch elbow without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink behind back bar where non-alcoholic beverages and ice are dispensed. -CDI- PIC replenished soap supply.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks behind bars where non-alcoholic beverages and ice are dispensed. -CDI- EHS provided signage.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at either handsink behind the bars where non-alcoholic beverages and ice are dispensed. -CDI- PIC replenished paper towel supply.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed rolling cart stored in front of handsink near dishpit. -CDI- PIC relocated items. -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee wipe gloved hands on apron and then return to contact sliced cheese. -CDI- EHS educated food employee on proper food contact surfaces and food employee discarded items.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wipe gloved hands on clean apron several times and then return to food prep. -CDI- EHS intervened, educated food employee on changing gloves after they are soiled and food employee donned new gloves.
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 duck stored over raw whole muscle beef in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon stored behind RTE pork belly in cold drawers. -CDI- PIC corrected storage order.
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 lemons and limes stored over RTE short rib in WIC. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at either of the 2 dish machines behind the bars where non-alcoholic beverages and ice are dispensed. **3 DAY VERIFICATION REQUIRED** **FACILITY TO WASH DISHES AT BOH DISH MACHINE UNTIL REPAIRS CAN BE MADE** **REPEAT** -3-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **OVERALL IMPROVEMENT OBSERVED WITH DISH CLEANLINESS** **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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ALL drink nozzles behind bar where non-alcoholic beverages and ice are dispensed. Increased and more thorough cleaning frequency recommended. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed prosciutto at 52F, mozzarella cheese at 63F, housemade ranch containing buttermilk between 41-44F. Per PIC, items were out. -CDI- PIC placed items in RIF to rapidly cool back down. **REPEAT** -1.5-
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 |
3-501.17 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 items past discard date: potato wedges, cooked root carrots and 2 containers of pork belly date marked 6/1 (discard 6/7), Observed items with no date mark: fries and chicken wings in cold drawer, heavy whipping cream, deviled eggs, queso, buffalo dip, whole milk, half and half, and spinach and artichoke dip. -CDI- PIC voluntarily discarded items. **REPEAT** -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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-/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 consumer advisory with no disclosure on brunch and main menus. **10 DAY VERIFICATION REQUIRED**
**OBSERVED ASTERISKS BEING USED FOR CONSUMER ADVISORY AND MAJOR ALLERGENS. ENSURE THAT SEPARATE SYMBOL IS USED FOR CONSUMER ADVISORY AND MAJOR ALLERGENS AND THAT FOOTNOTE IS ALSO SEPARATED AND MATCHES SYMBOL USED IN MENU** |
|
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 no label on spray bottle. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -0- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP short rib date marked 6/1, with no time stamp. -CDI- EHS educated PIC on proper labeling of ROP items and PIC voluntarily discarded items. -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open throughout inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle touching ice in ice box at back bar where non-alcoholic beverages and ice are dispensed. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up on fronts and sides of equipment and insides of equipment such as dish machine, ice machine, 3-door RIF, oven, cold drawers, top of heat lamp, fryers and shelving used to store plates. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |
|
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 waste bin at handsink near prep units. -CDI- PIC provided waste bin. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 splash on walls and on siding attached to wall near dish machine. Observed dust buildup on vent cover near door leading into kitchen. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
|
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 drink stored over/conmingled with retail items in WIC. -CDI- PIC relocated items. -0- |