| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
Yes |
3-301.11 Preventing Contamination from Hands (P) (Pf) observed owner filling hush puppy baskets without gloves. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) open package of hot dogs under raw oysters |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P NO SANITIZER BEING USED IN KITCHEN AT ALL
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 |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P potatoes in warmer well, at 85 degrees. must be reheated properly due to potential bacterial growth |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-201.11 Separation - Storage (P) observed bottle of Advil on top f serving ling
7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf shrimp thawing in sink, cook poured hot potato water in sink water water was 155 degrees |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
must have thermometers to ensure proper temps |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. flies in kitchen screen door has holes |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
3-305.12 Food Storage, Prohibited Areas (C) lettuce lemons and tomatoes stored in mop pit area |
|
40
|
1
|
Personal cleanliness |
No |
No
|
No |
2-304.11 Clean Condition - Outer Clothing (C) cooks apron dirty |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. multiple rags around kitchen but none being held in sanitizer |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. fish fridge has tape holding together just as last year. not easy to clean due to poor condition |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.120 Equipment Compartments, Drainage (C)
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. three comp sink set up does not include washing items in nasty plastic bin no sanitizer used, third compartment used for drying |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
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.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. containers holding utensil are dirty. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.16 Drying Mops (C)
6-501.15 Cleaning Maintenance Tools, Preventing Contamination (Pf) tools stored in mop pit also near food must be separated |