| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control throughout the kitchen as evidenced by improper handwashing/dish handling, cooling issues, lack of consumer advisory for menu item, and lack of proper wash/rinse/sanitizing of dishes. CDI: EHS provided PIC with a copy of the Food Safety Checklist and explained how to bring foodborne illness risk factors into compliance.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee work with dirty dishes, load dish machine and then handle clean dishes without a handwash. CDI: Dish rewashed. Employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks.
6-301.14 Post a handwash sign at each handsink.
Observed bar handsink with no handwash sign, no hand soap, no paper towels, and being used as a dump sink. CDI: Sink cleaned out, and all other items added. Observed employee get water from the handsink and fill a container. CDI: Employee educated on proper handsink use. No contamination occurred as water was just obtained in a clean container. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of corn on the seam in dry storage area. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement as no adulterated food present today in facility. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine at dish machine. CDI: Chlorine added, machine primed and testing at 100ppm chlorine by end of inspection.
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
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed no detergent at dish machine. CDI: All dishes will be washed, rinsed, and sanitized in the 3-comp until detergent can be obtained. Sous Chef left during inspection to obtain detergent.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded/cut cabbage cooling in prep top that cooled 1F in 1hour and 10 min. CDI: Product was moved to a sheet pan and cooled in the walk in cooler.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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). Observed some items in walk in cooler and prep coolers with no date mark including but not limited to cooked mushrooms, bacon jam, and sweet potatoes. CDI, PIC allowed to date/re-date all products because PIC prepared them himself within the past 3 days. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). Observed several items held past 7 days including but not limited to pico (12/9), fruit salad (12/10), hotdogs (12/2), macaroni and cheese (12/4), sausage (12/12). CDI: All items voluntarily discarded. REPEAT VIOLATION
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for salmon tacos on lunch menu. Per PIC, if customer asked they would serve the salmon undercooked. CDI: Asterisk added to menu item and menus reprinted during inspection. REPEAT VIOLATION Points not escalated due to only 1 item not being in compliance today. |
|
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 cabbage cooling in prep top cooler in a deep pan. CDI: Cabbage moved to walk in cooler on a sheet pan.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged salmon and mahi mahi fully thawed in grill drawers and in walk in cooler labeled to remove from ROP environment and maintain frozen and thaw immediately before use. CDI: Fish packages cut open during inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of cooking oil and water at the grill and powdered sugar in the dry goods closet not labeled. REPEAT VIOLATION |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of panko stored on the floor in dry goods area. CDI: Panko relocated. REPEAT VIOLATION Significant improvement as this was the only product stored on the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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. Boxes of single service items stored on floor in dry storage room. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler, and walk in cooler damaged. Observed shelving in walk in cooler rusted in several places. Repair or replace shelving. Observed floor in walk in cooler popping up and damaged. REPEAT VIOLATION |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for 3-comp sink quat sanitizer or for chlorine dish machine. VERIFICATION REQUIRED |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. REPEAT VIOLATION
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some items built up in dumpster area. Clean area to prevent pest harborage. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed ceiling, AC vents, and walls throughout facility with various build up and dust. Ensure more frequent cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep surfaces twice during inspection. CDI: Phone moved and prep surface properly cleaned. |