| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC unable to correctly explain employee health process. PIC stated employees can return before 24 hours symptom free and was unable to identify illnesses. CDI - EHS educated PIC during inspection and directed PIC to educational hand outs. (0) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris present in back hand sink. EHS advised to only use hand sink for hand washing. CDI - PIC cleaned out sink. (0) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw chicken stored over raw beef in WIC. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed multiple stacks of pans soiled with food residue and stickers present on clean pans. CDI - PIC removed all pans and equipment to be wash, rinsed and sanitized. REPEAT.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed facility with high temperature dish machine. EHS observed dish machine reaching 144F. EHS advised to utilize three compartment sink for sanitizing and high temp dish machine for washing. PIC contacted repair technician and will only use dish machine for initial wash cycle until unit can be repaired. CDI - Repair tech repaired unit prior to end of type up. EHS verified temperature was above 160F. (3)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in steam well below 135F (see temp chart). PIC stated these meatballs were in unit since opening. CDI - PIC voluntarily discarded meatballs. REPEAT. EHS will not escalate points. Hot holding throughout facility was adequate. One was observed on last inspection out and the same was observed this inspection. Different items were observed out of compliance during each inspection. (1.5)
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items held above 41F(see temp chart). PIC stated these items were brought from walk in at 11am. CDI - PIC removed items from units and voluntarily discarded. REPEAT. (3) *** EHS will continue to monitor cold holding. If compliance cannot be met, a risk control plan shall be implemented***
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 . |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed all items in make units unlabeled. PIC stated they were informed by prior EHS that date marking was not required for items held in make units and used within three days. EHS stated all items intended for storage longer than 24 hours shall retain a date marking of the oldest ingredient. This date mark shall follow product until used or discarded. CDI - PIC was able to verify all products with items in WIC and EHS allowed PIC to apply proper date marking to items in make units. EHS advised that in the future items may be required to be discarded if missing proper date. (0)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed numerous items held on time on make line. EHS observed inaccurate time stamps for product in time. PIC stated time stamps were from the day prior. CDI - Time for TPHC was expiring within ten minutes so PIC voluntarily discarded and placed new items on time. REPEAT. (1.5) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed numerous flies throughout facility. PIC stated Ecolab will be contacted for service.
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed garage windows open at bar area with no fly fan or screen. EHS advised to install fly fans to prevent the entry of pests. (1) |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed multiple utensils in water throughout make line under 135F (see temp chart). CDI - PIC removed utensils and placed in container without water. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple stacks of clean pans stored stacked on top of each other with no space to allow air drying to occur. EHS advised to stagger dishes to allow for air drying. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed food debris accumulating under shelving and make units throughout kitchen. Increase cleaning frequency to avoid accumulation. (0) |