| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near drying rack. CDI - Paper towels were provided. -0 points- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cartons of pasteurized egg yolks stored below raw trout in walk in cooler. CDI - Cartons of pasteurized egg yolks were moved to shelving with other ready to eat foods. PIC was instructed on proper storage order using storage order chart posted on walk in cooler door. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute on soda machine with black build up. Recommend higher frequency and more thorough cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed commercial salad spinner, stored as clean, with build up of leaf material. CDI - Salad spinner was broken down and washed, rinsed, and sanitized in mechanical dish machine. -1.5 points- |
|
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 small containers of rice and corn sitting in flip top cooler above the cold holding line. CDI - Items were placed under flip top cooler in reach in cooler area. PIC has been advised to always use cold holding equipment properly in order to maintain TCS foods at 41F or less. -0 points-
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 . |
|
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 unlabeled spray bottles with unknown contents located in chemical storage area and in dish machine area. CDI - PIC identified contents of bottles to contain degreaser and another to contain bleach. PIC labeled spray bottles with name of contents.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of stainless steel cleaner stored above open box of toothpicks in dry storage area. CDI - Stainless steel cleaner was moved to chemical storage area. -1 point- |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP mahi thawing in walk in cooler without being removed from ROP environment. -0 points- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and containers of ingredients on prep line. All other working containers of food were labeled throughout kitchen. -0 points- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches, bracelets, and rings while engaging in food preparation. -REPEAT- -0.5 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards, stored as clean, with deep gouges and staining. Resurface or replace cutting boards. -0 points- |