| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 no paper towels at FOH and BOH hand washing sink. CDI - PIC obtained roll of paper napkins.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of soap at both FOH hand washing sink. CDI - PIC obtained hand pump soaps. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed metal pan of raw fish stored directly over open container of coleslaw in double door RIC. CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed black bus tub of raw chicken stored directly over open black bus tub of cooked chicken wings. CDI - PIC corrected storage order. EHS referenced educational poster on both doors of RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on interior ice machine panels and lid. Increase frequency of cleaning unit.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed wall mounted potato slicer and counter-top mounted can open blade heavily soiled with a cleaning frequency of more then 4 hours. Items were moved to 3-comp-sink to be thoroughly W/R/S.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of portioned cups of tartar sauce, blue cheese and ranch dressing on counter tops above 41F. Manufacture label states to refrigerate for safety after opening. CDI-PIC voluntarily discarded all three items.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and customer dining room. Increase frequency of trash/litter removal and pest control visits. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one open box of French fires, two open boxes of raw crab legs, and one open box of raw burger patties stored directly on the floor. CDI - PIC closed boxes and placed on shelving. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed door gaskets low boy cooler, cold drawers and RIF with food build up and debris.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lower portion of RIF with heavy food debris frozen in place. Observed heavy food debris on flip top unit. Increase frequency of cleaning units.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed encrusted food debris on backsplash of cooking equipment(fryers). Increase frequency fo cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
REPEAT
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 overall cleaning needed throughout kithcen. Food/grease build up on floors and walls near fryer station and hot holding equipment near stove. Increase frequency of cleaning. |