| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
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 NOT WRITTEN PROCEDURE PRESENT. CDI - REVIEW REQUIREMENTS WITH THE OWNER AND PROVIDED A GUIDANCE DOCUMENT TO HELP CREATE IT
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P OBSERVED THE DISH WASHING MACHINE WAS NOT ADEQUATELY SANITIZING DISHES. CHLORINE CONCENTRATION WAS 10PPM. PIC BEGAN USING SINGLE SERVICE CUSTOMER UTENSILS. OTHER DISHES AND EQUIPMENT WILL BE WASHED IN THE DISH MACHINE AND SANITIZED AT THE 3-COMPARTMENT SINK UNTIL DISH MACHINE IE REPAIRED.
OBSERVED NO SOAPY WATER OR SANITIZER MADE FOR CLEANING AND SANITIZING FOOD CONTACT SURFACES. MAKE SOAPY AND SANITIZER BUCKET FOR USE DUIRNG PREP AND THE PROPER FREQUENCY, BETWEEN PROTEINS, ALLERGENS, ETC.
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 |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. OBSERVED A CONTAINER OF TOMATO GRAVEY AT 48F THAT WAS COOLING SINCE 10/27. CDI - VOLUNTARILY DISCARDED BY 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED PAN OF CHICKEN HOT HOLDING IN THE OVEN AT 124F. CDI - CHICKEN WAS REHEATED TO TEMPERATURE ABOVE 165F
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 . |
|
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 SEVERAL COOLED FOOD ITEMS IN DEEP PLASTIC CONTAINERS. CDI- BY INSTRUCTION AND PROVIDED GUIDANCE DOCUMENT
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P OBSERVED A SALAD PRP UNIT USED AS THE CONDIMENT STATION AT THE CUSTOMER BUFFET WITH NO SNEEZE GUARD. REMOVE THE PREP UNIT. INSTALL TABLE/COLD WELLS FOR SAUCES -AND/OR- USE TIME (4HRS) INSTEAD OF TEMPERATURE - OR- PRE-MAKE INDIVIDUAL DATE MARKED SAUCES WITH LIDS FOR CUSTOMERS TO GRAB AND GO. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED ALL EMPOLYEES WITHOUT HAIR RESTRAINTS. PROPER HAIR COVERING MUST BE WORN BY FOOD SERVICE STAFF. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED IN-USE WIPING CLOTHES STORED ON COUNTERS AND PREP SURFACES. |
|
43
|
0.50
|
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. OBSERVED PAN OF WATER STORING IN-USE UTENSIL ON THE STOVE AT 124F. UTENSILS WERE TAKEN TO THE DISH WASHING AREA TO BE RE-CLEANED SND CLEAN UTENSILS WERE OBTAINED. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED PANS STACKED TIGHTLY TOGETHER AND STILL WET.
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. OBSERVED CUSTOMER MULIT-SERVICE PLATES WERE UNCOVERED AND NOT INVERTED. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. OBSERVED NON-NSF (FOOD GRADE) CONTAINERS STORING PRODUCE IN THE REACH-IN UNITS IN BACK STORAGE AREA. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf OBSERVED TEST STRIPS WERE NOT USED (UNOPENED) AT THE 3-COMPARTMENT SINK AND DISH WASHER. ALWAYS USE TEST STRIPS TO ENSURE SANITIZER IS AT THE REQUIRED STRENGTH. CDI BY INSTRUCTION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. OBSERVED A HAND WASHING SINK AT THE KITCHEN ENTRANCE WAS LEAKING. REPAIR SINK AND MAINTAIN IN GOOD REPAIR. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. OBSERVED NO COVERED WASTE CONTAINERS INTHE WOMENS RESTROOM |