| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the food prep sink to be obstructed from use by a rolling table with cleaned containers stored on it.
CDI - Rolling table moved, unobstructing the handwash sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed both of the handwash sinks in the facility to not be provided with soap at the time of the inspection. REPEAT.
CDI - Soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed both of the handwash sinks in the facility to not be provided with paper towels at the time of the inspection. REPEAT.
CDI - Paper towels provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm of quaternary ammonia at the time of the inspection. PIC stated they usually have a bucket hooked up to the dispenser but they must have used the rest of it earlier this morning and they do not have any extra bottles on site. A bottle of bleach is on site in the facility to use a temporary solution.
CDI - EHS provided education on how to properly hand mix a sanitizer solution using the bleach and a properly concentrated chlorine solution was made while the EHS was on site.
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 multiple metal and plastic insert containers/lids and the can opener blade to be stored as clean on the clean dish racks in the back kitchen are with visible food debris on their food contact surfaces. REPEAT.
CDI - All dishes removed from racks and placed at the 3 compartment sink to be W/R/S.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a bucket of raw seasoned chicken wings to be at a temperature of 49-52F in the cookline lowboy. PIC stated that they had just finished seasoning the chicken wings prior to the EHS arrival and that they may have been outside of the refrigeration for too long during that process.
CDI - Bucket moved to RIF to rapidly cool.
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 |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed 2 trays of in house prepped mac & cheese containing cooked macaroni noodles to be stored in the 2 door RIC at the time of the inspection. Facility was recently discovered to have removed the WIC on the prior visit/attempted inspection, which at that time resulted in the facilities approval to cool products down to be revoked as they no longer have adequate equipment on site to properly cool. EHS communicated this information to the PIC and owner on the previous visit and were informed that they are now only approved to cook and serve/hot hold product. Facility was still discovered to be cooling down macaroni noodles during today’s inspection.
CDI - Voluntarily discarded trays of mac & cheese. |
|
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 numerous ants to be on the dry storage racks/ lid to the sugar container at the time of the inspection. No insects appeared to be contaminating any food. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed the scoop to the mac & cheese at the steam table to be stored with the handle in direct contact with the food inside.
CDI - Scoop removed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed the hot water at the 3 compartment sink fail to reach temperatures higher than 93F at the time of the inspection. Facility does not have the ability to properly wash dishes at the time of the inspection. Voluntary closure and 10 day VR to observe correction. |
|
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 the interior and exterior surfaces of the opentop/lowboy refrigerator, 1 door RIC, steamtable, storage racks, and cookline equipment to have accumulations of grime. REPEAT. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed no sink in the facility to be able to provide water hotter than 90-93F at the time of the inspection. Voluntary closure and 10 day VR to observe correction. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster doors and lid to the grease barrel to be open at the time of the inspection.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed large amounts of garbage and standing water to be in the dumpster enclosure. |
|
55
|
1
|
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 the floors and walls throughout the facility to have accumulations of food debris/grease/grime. REPEAT. |
|
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 an employee phone stored on a prep table at the cookline.
CDI - Phone moved. |