| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 The Person in charge shall demonstrate knowledge of foodborne disease prevention. Employee health policy is missing non-typhoidal Salmonella. CDI - REHS provided new employee health policy and emailed. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash dirty dishes and then handle clean dishes. CDI - Person in charge instructed employee to rewash dishes and wash hands in between the two tasks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed a 4 foot wide bowl placed in storage after it was sprayed with water. The bowl is too large to put through the dish machine or the 3-comp sink. Bowl is used to mix eggs and flour. CDI - Item will not be used until establishment finds a way to sanitize. A smaller container will be used. |
|
24
|
1.50
|
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. Observed missing items on TPHC procedures. CDI - Pancake batter, Whole Eggs, and Cracked Eggs were added to the procedure list. REHS and PIC wrote a new procedure for the establishment.
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 an incomplete time log for all TPHC products. CDI - Log was completed during inspection. |
|
28
|
1
|
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 bottles of chemicals with no labels. CDI - Items were labeled. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Obtain a variance for specialized processes.-Pf
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required.
Observed fermenting sourdough starter. Establishment has been working with a HACCP plan and variance from a previous owner. Owner must submit a new request for variance from the state before it continues to ferment. HACCP plan must be submitted and approved by the Mecklenburg County Health Department. 10 day verification required.
For more information on how to apply for a variance and HACCP plan, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counters throughout the kitchen. Observed two sanitizer buckets at 0ppm Quat sanitizer. Repeat. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops for butter being stored in 118 degree water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers still attached to containers stored as clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed an unlined trash can in the employee bathroom. Repeat |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Repeat |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed pitted flooring on the 2nd food prep line that will be difficult to clean. |