| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrheal response procedures. Provided guidance document for creating the procedure. Return visit will be made within 10 days to verify written procedure. Written procedure can be emailed to Tasharra.Kenion@MeckNC.gov
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed an employee handle raw chicken then began to handle fries without washing hands. CDI - corrected by instruction. Employee washed hands and put on gloves to proceed with French fries. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels were jammed and inaccessible. CDI - a roll of paper towels were provided at sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at the cook line was blocked with a table. CDI - Tavel was moved during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bucket of Quat sanitizer was below 100ppm. CDI - sanitizer was remade during inspection. Instructed PIC to make fresh sanitizer at least daily and use test strips to ensure the correct strength.
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 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta made on 6/21 stored in the prep unit at 44F. CDI - pasta was discarded.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed “911 sauce” - (hot peppers) was made on 6/17. CDI - discarded by PIC
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked Brussels sprout were not dated. CDI -Voluntarily discarded by the PIC
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
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 lamb chops were ordered undercooked, however, the menu does not have a consumer advisory. A return visit will be made within 10 days to verify menu has a consumer advisory disclosure and reminder added to menu for the lamb chops. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a deep pan of cooked pasta made today stored in a deep plastic container in the reach-in cooler was 44F. Reviewed the cooling procedure for pasta. PIC cooled pasta down to below 41F during inspection. A return visit will be made to verify cooling procedures are followed and logged
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed more than 3 flies in the kitchen at one time. Install effective means for preventing the entrance of flaying insects. Recommend door mounted fly fan that is triggered when the door is opened. A return visit will be made to verify effect fly protection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overflow of recyclable. PIC and Owner stated the contracted service was just changed from every 3 days to every day. A return visit will be made to verify adequate capacity and pick-up frequency is maintained. |