| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability-
There was no soap at the front handwashing sink at the beginning of the inspection. CDI - PIC provided soap.
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (PF) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Observed raw shell eggs stored above salsa. Observed raw chicken stored above raw steak. Observed unwashed produce stored over ready to eat lettuce. Observed pineapples stored over ready to eat products. Observed a few foods without covers at the bottom of the fliptop cooler and in the freezer.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-
Observed pink and black residue on the interior of the ice machine beneath and on the ice shield.
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold (C)
4-602.12 Cooking and Baking Equipment
Cleaning needed of both of the microwave ovens. Employees stated it was last cleaned approximately 2 days ago.
(B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
Yes
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P) (Pf) - REPEAT
Note that partially cooked chicken was found during the inspection, however there is no written procedures for this. CDI - PIC stated they would fully cook the chicken. If wishing to do non-continuous cooking, procedures must be drafted and approved by Durham County Environmnetal Health prior to implementing.
Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be:
(A) Subject to an initial heating process no longer than sixty minutes in duration; (P)
(B) Immediately cooled according to the time and temperature parameters (P)
(C) After cooling, held frozen or cold, (P)
(D) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under 3-401.11 (A)-(C); (P)
(E) Cooled according if not either hot held as specified under 3-501.16(A), served immediately, or held using time as a public health control as specified under 3-501.19 after complete cooking; (P)
(F) Prepared and stored according to written procedures that:
(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; (Pf)
(2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; (Pf)
CDI - After discussion between person in chare and chefs, they will fully cook the chicken going forward. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - REPEAT, VERIFICATION REQUIRED WITHIN 72 HOURS (Thursday 9/3/26)
Observed TCS foods ranging from 44 - 51 at the top of the fliptop cooler and shrimp and fries at 44 degrees F at the bottom of the fliptop cooler. Ambient temperature was later measured to be 45.5 after a long period of time. REHS will return on Thursday to verify that this cooler has been fixed or no longer used for TCS food storage. Facility is going to implement a temporary TPHC for this unit until it is fixed. A few items (see temp chart) found above 41 degrees F in the walk in cooler. Ambient temperature was measured to be 38 degrees F in the walk in cooler.
Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition
Observed salsa and cooked cactus found held for more than 7 days in the walk in cooler. CDI - PIC voluntarily discarded these.
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P)
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Observed milk that was opened yesterday with no date on it. CDI - PIC dated item.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Observed an aerosol cleaner spray stored above the meat prep sink. CDI - Spray was relocated.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
7-207.11 Restriction and Storage-
Observed an employee Tylenol, Theraflu, and supplements stored over the meat prep sink and fliptop cooler. CDI - All of these items were relocated.
(B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
7-102.11 Common Name-
The bulk container of Dawn had all of its labeling removed and it is no longer labeled. CDI - PIC labeled the Dawn container.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Observed chicken in a container cooling on the counter at 93 degrees F. CDI - PIC moved the container to the walk in cooler to cool.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food-
Observed a few bottles not labeled. Discussed using color coding.
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 shall be identified with the common name of the FOOD. (C) |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables-
Observed multiple avocadoes with the stickers still on them. Stickers must be removed prior to washing.
Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
Observed the scooper handle for the beans contacting the beans. Handle may not touch the food.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required -Equipment and Utensils, Air-Drying Required-
Observed one stack of clean containers stacked wet.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment- REPEAT
Observed a torn gasket on the fliptop cooler. The fliptop cooler was not holding TCS foods 41 degrees F or less today. Rusted racks observed in the walk in cooler. Points maintained at half because the items from the previous inspection were addressed.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp.
4-205.10 Food Equipment, Certification and Classification-
Observed a blender that did not have any evidence that it was approved by an ANSI accredited program for commercial use. Please provide supporting documentation that this blender is approved by an ANSI accredited program or remove it from the establishment.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-Contact Surfaces-
Observed that the walk in cooler gasket is in need of cleaning.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair-
Observed a minor leak in the faucet handle of the meat prep sink.
A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs (C) REPEAT-
Observed the garbage only dumpster without a drain plug.
Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plug. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Drying Mops (C) - REPEAT
Mop found stored on the floor in the dining room. Mop found stored at the bottom of the mop bucket where it cannot drain.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
Observed cracked floor tiles in the back by the prep sinks and 3 compartment sink. Observed a damaged baseboard under the meat prep sink.
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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C).
An employee speaker was observed stored over the vegetable prep sink. Observed an employee phone and keys stored over the fliptop cooler. Observed an employee jacket stored on the dry storage rack over single-service articles.
Lockers or other suitable facilities shall be provided to store employees' clothing and other possessions.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed an employee water bottle stored above and on the meat prep sink.
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |