| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) bins of cu, non TCS foods (carrots, onions, and peppers) in WIC stacked in metal bins with non food contact surfaces touching food. CDI - Bins were separated. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on interior chutes of ice machine. Clean as needed to prevent build up or accumulation of soils. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of recently cooked oxtails at 115F in uncalibrated hot holding cabinet. Per conversation with head chef, oxtail had been prepared greater than 2 hours prior. CDI - PIC voluntarily disposed of out off temperature food. All other cooked TCS food at prep area was observed at greater than 135F; head chef began process of rotating reheated and cooked food to calibrated temperature control equipment.
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
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cold holding items in WIC above 41F at start of inspection; ambient temperature at 45F. Observed one (1) TCS food portion (half cabbage head) held in unwashed produce bin at prep counter. Cabbage was voluntarily disposed of. WIC door was closed and ambient temperature fell to proper levels. Keep door of WIC sealed; do not leave open for extended periods. REPEAT. A verification of WIC will occur no later than 08/31/2024.
Note: No escalation in point deduction due to some improvement from previous inspection. Observed fewer temperature sensitive food items held at prep area. Maintain equipment such that cold holding is properly maintained.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
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 one (1) bottle of degreaser with no label. CDI - Label was attached to degreaser bottle. All other chemical and food working containers were labeled accordingly. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed removal of standing RIC from kitchen area. Per conversation with PIC, equipment is currently awaiting repair or replacement with equivalent ANSI/NSF equipment. Verification of cold holding facilities will coincide with cold holding verification. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut cabbage head stored in bin of unwashed produce at prep area. Observed head chef cutting and preparing cabbage heads from WIC without first rinsing. Wash all uncut, raw produce prior to cutting or cooking. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two (2) utensils (knife, veggie peeler) stored in bin of non TCS vegetables at prep counter (carrots, ginger). CDI - EHS donned gloves and removed utensils; utensils were set at clean cutting board. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted prep tables in kitchen prep area. Observed chipping paint at kitchen wooden shelving. Resurface or replace corroded/chipping non food contact surfaces. REPEAT.
4-501.11 Maintain equipment in good repair. Observed hot cabinet used to hold reheated beef patties with no magnetic closure; door of cabinet was held together using magnetic bands. Repair as needed.
Note: Listed violation (4-101.19/4-202.16) is part of ongoing transitional permit items. Address as needed prior to 11/2/2024. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed loose cold water faucet handle at three compartment sink. Repair and maintain plumbing fixture. REPEAT.
Note: Listed violation is part of ongoing transitional permit items. Address as needed prior to 11/2/2024. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lid of dumpster open at time of inspection. CDI - EHS closed dumpster lids and doors prior to returning to interior premises.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Contact waste management company/landlord to replace missing drain plug. REPEAT. |