| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). The slicer and the meat saw had food debris. Equipment and utensils shall be clean to sight and touch. CDI: Staff was asked to wash, rinse, and sanitize the equipment. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). The raw meat (beef, pork, and chicken) in the display case was cold holding above 41F. Time/temperature control for safety food shall be held at 41F or below. CDI: Meat was discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Ham and cheese were not date marked after original package was opened. Ready to eat time/temperature control for safety food prepared at a food processing facility shall be marked when the original package is opened to indicate the date or day by when the food shall be consumed, sold, or discarded. CDI: Staff was asked to date mark food. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf). The display case was in disrepair, and unable to cold food raw meat at 41F or below. Equipment for cooling and cold holding shall be sufficient in number and capacity to provide food temperatures as required by the 2017 NC food code. EHS will verify in 10 days that the cooler has been serviced and is able to cold hold at 41F or below. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf). Raw meat was thawing submerged under water at the three compartment sink, but the water was not left running. Staff was asked to keep the water running, but there was an active leak. Staff was then asked to thaw the meat under refrigeration until the leak is repaired and an air gap is installed. Time/temperature control for safety food shall be thawed under refrigeration or completely submerged under running water at a water temperature of 70F or below. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Containers holding seasonings were not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, shall be identified with the common name of the food. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). A couple seasoning containers were left uncovered. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. There is a leak at the 3 compartment sink. A plumbing system shall be maintained in good repair. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.11 Backflow Prevention (P). There is no air gap at the three compartment sink. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. EHS will verify that an airgap was installed at the three compartment sink in 72 hours. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C). Seal or paint the exposed wood throughout the establishment. Materials for indoor walls shall be smooth, durable, and easily cleanable for areas where food establishment operations are conducted. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11(B) Designation - Dressing Areas and Lockers (C). Employee cell phone was stored on the prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employees’ clothing and other possessions. |