| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) Person in Charge Duties are not being met. Food is not maintained at safe temperature. Food is stored on the floor at room temperature. Handwashing sinks are not available and not used. Food is not protected from contamination. Food preparation areas are not being cleaned and sanitized as required. PIC shall ensure rules in the code for food safety and handling are met. -Pf
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. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core; Present employees are not ANSI certified food protection managers. Food safety training is needed. ANSI certified food protection manager training is needed. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Hands are not washed in the handwashing sink. Hands were washed in the pre wash sink in the dish washing area. Handwashing sink is used for storage and has an extensive amount of food on the floor preventing access. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee Training of handwashing is needed. Teach employees to wash their hands in the handwashing sinks and use soap. discussed and redirected
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has a black bowl stored inside and is surrounded by pots, pans and containers of food. No Soap is available at the handwashing sink. When soap was added, it was alcohol based Betco Clario foaming hand sanitizer. Soap is needed for the dispenser. We identified hand soap to be ordered and filled a yellow squeeze bottle with pot and pan detergent to keep at the handwashing sink. Food on the floor blocking access to the handwashing sink was moved (some discarded). |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment, Utensils, and Linens (P) Pans of cooked chicken are stacked on top of each other with cooked chicken touching the outside, bottom of the plastic pan. Food shall only touch clean and sanitized surfaces. Use plastic wrap or cover before stacking. . .
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Inside the walk in cooler some raw meats are mixed with uncovered vegetables. Walk in cooler is very crowded so food is not properly organized and separated. Store raw chicken and raw meat below and separate from vegetables. Owner moved raw animal foods today. . . . Soda Bottle was stored inside container soaking noodles inside the refrigerator. Cover food to protect it from items falling into food. The Coke bottle was removed from the noodles today. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (1) Food Preparation Sinks, Slicer, Tables and preparation surfaces are not clean. Raw Seafood Picnic Cooler is stored on the right drainboard of one sink and this area is not cleaned. Use detergent to clean sinks, slicer and preparation surfaces after each use. After cleaning and rinsing, use sanitizer and allow surfaces to air dry. Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Several surfaces were cleaned during today's inspection so that food can be moved off of the floor onto clean food preparation surfaces.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Light Brown Gravy 75 degrees F in a large cooking pot stored on the floor. Gravy must be maintained above 135F (or rapidly cooled to 41F and maintained cold). Light Brown Gravy was discarded during today's inspection. . . Poultry Bone in broth 89F, also stored in a large cooking pot on the floor. Maintain above 135F. Poultry & Broth were discarded. . . Pan of Cooked Chicken 109F stored on the shelf. Consider using a food warmer like the one used near the ice machine to hold chicken and cooked meat warm. We also discussed time holding for 4 hours. Chicken was moved to refrigeration to cool.
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 |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Large Make Line Refrigerator is not holding food at 41F in the top as required: Raw Shrimp 47F, Raw Fish 46F, Cooked Pork 63F. Air may not be moving properly to the upper portion. Fish and meat may need to be rearranged to be in colder sections. Use your thermometer to check food temperature. The cooked pork was stored on top of another pan of food, not properly nestled in the refrigerator so was moved. Food was reorganized. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) There is too much food at room temperature with no temperature control. Pans of pork, chicken, cooking pots of food on the floor, raw animal foods mixed with vegetables in the walk in cooler. Consider adding a "food warmer" for chicken and pork held near the make line refrigerator similar to the food warmer used near the ice machine. Today there is not enough hot or cold food storage space. discussed options today |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11; Core; Several cooking pots of food are stored on the floor near the handwashing sink. Wrapped meat in the freezer is stored on the floor. Cooked Chicken is stored to left and below the handwashing sink in the cooking area where it will splashed if the handwashing sink is used. Food shall be stored at least 15 cm (6 in) above the floor. Protect food from splash and contamination. Use Carts, speed rack with sheet pans (that was cleaned during today's inspection for use), table, etc to elevate food off of the floor. Keep food away from the splash of handwashing sinks. Food was moved today |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Wiping Cloths are stored on surfaces such as the cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Bucket of sanitizer should be available to put towels/wiping cloths in. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils: Tong are stored in the cooking area hanging from the soiled water line under the handwashing sink. Store utensils, tongs in clean areas where they will not be splashed or contaminated. Tongs were taken to the ware washing area |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Gloves are being saved on surfaces. Employees shall wash their hands in handwashing sinks before putting on gloves. When gloves are removed, discard the gloves. Single-use and single-service articles cannot be reused. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gasket is missing from the right door of the 3 door refrigerator. Freezer door does not close properly. Flip top refrigerator/make line refrigerator handle is broken and repaired with a dirty wire. Replace the door gasket and refrigerator handle. Assure equipment is maintained in good condition that can be effectively cleaned. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Equipment needs cleaning. Clean the black rolling cart, speed rack, upper shelves & shelves under prep tables and equipment, sink faucets, Table and equipment to the left of the hood in the cooking area, etc. Remove mold from the walk in freezer door. Clean the 3 compartment sink and remove items from the dish washing area that are not cleanable. Maintain equipment and stored items clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Power Quick Pot, Power Air Fryer XL, Keurig, broken cleaning tools, shall be removed from the kitchen. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. The 3 compartment sink is filled with items that appear unused for restaurant use. . . . Floor, walls, attachments including electrical outlets, power strip, etc are not clean. Maintain physical facilities clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Coats, clothing, personal items are spread throughout the kitchen. Designate an area for employees to store their personal items such a low in the back near the back door. Coats should not be on dishes, equipment or dry foods. |