| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed men’s restroom without handwashing signage. EHS was unable to verify female restroom due to occupancy. CDI - EHS provided handwashing signage to PIC and affixed handwashing signage to in English and Spanish to men’s restroom wall. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of lettuce stored beneath container of bacon wrapped jalapeños (raw bacon) in prep unit. REPEAT.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes stored above ready to eat foods (fries and wings) in WIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut heads of lettuce and three (3) washed jalapeños stored on racks of WIC and prep unit, respectively. CDI - EHS and food employees addressed priority storage conditions. EHS provided storage order charts for WIC and reach in units in English and Spanish.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) bin of sliced deli ham with two separate date marks with dates of preparation 12/15 and 12/18. CDI - Chef voluntarily disposed of out of date TCS food.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one box of six (6) unused cans of Raid flying insect spray labeled as ‘household use only’. EHS observed cans of EPA rated insecticide rated for commercial use and use within commercial kitchens. Per conversation with chef, these pesticides were the ones utilized as instructed within kitchen; household use only pesticides were awaiting return to retailer. CDI - EHS placed household use pesticides back at chemical storage; remove from kitchen to prevent unauthorized use. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three (3) portions of recently cooked foods (peppers and onions, Housemade pickles) held at prep tables with time labels. During initial temperature check, items were above 135F. Over time, EHS observed items fall below 135F (into cooling range) CDI - Food Employees rotated items to WIC to allow for more effective cooling. EHS provided cooling charts for ambient and cooked foods in English and Spanish.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) bag of wrapped to go boxes stored on floor. CDI - EHS rotated single service articles to available shelving.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) with exposed food contact surfaces surfaces. CDI - EHS inverted packages to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed standing dishmachine not sanitizing food contact surfaces (chlorine test kits produced results of approximately 0ppm) Per conversation with chef, dishmachine and prewash were utilized as means of washing and rinsing food contacts prior to be rotated to properly concentrated sanitizer at 3 compartment sink. Repair dish machine fully before use as a means of sanitizing.
Note: EHS observed WIC door effectively closing and latching, but not being openable from inside if latched fully. EHS advises repair of WIC door. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility does not have test kit for QAC sanitizer at three compartment sink. REPEAT.
Note: No escalation in point deduction due to some improvement. EHS observed test strips for non functional dishmachine, as well as QAC sanitizer produced at 3 compartment sink. PIC presented EHS with receipt for recently purchased QAC sanitizer test strips. A verification will occur no later than 01/09/2025. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors damaged throughout facility (Cracked floor tiles at grill line, etc.). REPEAT. |