| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in restroom. CDI - added hand soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at dispenser at ware washing area sink.
CDI added hand towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils blocking access to hand sink in the back kitchen area. Observed cleaning supplies blocking access to hand sink at the large ice machine in storage room. CDI- PIC moved items blocking access. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Observed salmon is being offered undercooked. PIC did not provide a letter of guarantee from the fish supplier.
Verification required within 10 days. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Mac and cheese in warmer < 135F. Per PIC food was reheated and placed in warmer. CDI- moved to oven to reheat to > 165F. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed multiple menu items served cooked to order without disclosure and not asterisk to footnote reminder. Verification required within 10 days. PIC will provide new menu when completed. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf
Observed spray bottle of sanitizer without label. CDI by labeling. |
|
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 boiled eggs cooling in WIC in covered container. CDI by vented container.
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 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed frozen lamb chops being thawed on prep table in container. CDI - PIC placed under running water. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths held in sanitizer solution 0ppm. |
|
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 PIC did not provide correct test strips for testing Lactic acid sanitizer.
Verification required within 10 days. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed displaced ceiling tile over steam well unit in kitchen. |