| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
Yes |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC fail to demonstrate knowledge of proper cold holding temperatures, hot holding tempeartures, final cook temperatures, sanitizing concentrations, and how to conduct a food temperature check. CDI - PIC was educated through instruction. A Food Safety Management System is recommended and information regarding food safety has been given to PIC. -REPEAT- -1 point-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 3 |
2 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
Yes |
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of employee health, illnesses of concern, symptoms, and when to report illnesses. Observed no employee health signage in establishment. CDI - PIC was corrected through instruction. Employee health information was given to PIC to post in establishment and to review with employees. -REPEAT- -2 points- |
| 5 |
0 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
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 no written procedures for responding to vomit/diarrheal events. Written procedures were reviewed with and e-mailed to PIC. -0 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 6 |
0 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
No |
No |
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on food prep and cooking equipment. -0 points- |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves to prep food without conducting a handwash. CDI - Employee was asked to remove gloves and to conduct proper handwash. Employee washed hands using correct handwashing procedure. -2 points- |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear and front handwashing sinks blocked by trash cans and rolling carts. CDI - Items were removed to allow access to handwashing sinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at all three handwashing sinks in establishment (two kitchen handwashing sinks and handwashing sink in bar area).CDI - Soap was provided for one handwashing sink during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at all three handwashing sinks in establishment (two kitchen handwashing sinks and handwashing sink in bar area). CDI - Paper towels were provided for one handwashing sink during inspection.
-1 point- |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
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 raw beef stored above raw fish. CDI - Storage order was corrected.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above ready to eat commercially made sauces. CDI - Storage order was corrected. -REPEAT- -3 points-
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 |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous metal pots, pans, plastic containers, and utensils stored as clean with build up of food residues and debris. CDI - Items were taken to dish machine to be washed, rinsed, and sanitized.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed metal lids and metal containers with heavy soil, food residues, debris, and grease being used at hot holding table and as food storage containers in walk in cooler. Inspection was conducted at start of business day for establishment. PIC stated that soiled lids have not been cleaned for at least two days. CDI - PIC was instructed to remove soiled lids and take to dish machine to be washed, rinsed, and sanitized. -1.5 points-
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 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs, slaw, raw fish, and raw chicken holding in flip top cooler at temperatures between 46F and 49F. Observed cooked noodles and cooked greens in walk in cooler holding at temperatures between 45F and 47F. CDI - Flip top cooler was closed to allow items to cool to 41F or less. Walk in cooler door was closed and items cooled to 41F by end of inspection. -REPEAT- -3 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
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 noodles, open package of hot dogs, cooked greens, coleslaw, and cooked ribs holding in flip top cooler and walk in cooler without date mark. PIC stated that items were made two days prior. CDI - PIC date marked items with date of preparation. -REPEAT- -3 points-
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 . |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed smokehouse burger served undercooked on main menu and eggs cooked to order on brunch menu without asterisks. Include asterisk next to items served raw or undercooked. A verification is scheduled for May 12th, 2023 to determine if establishment is in compliance. -0.5 points- |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substance. PIC identified contents to be degreaser and chlorine bleach. CDI - Spray bottles were labeled with name of contents. -0 points- |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp and raw lobster tail thawing completely submerged under still water in prep sink. Approved thawing methods include thawing completely submerged under running water with a temperature of 70F or less, thawing as part of the cooking process, or thawing under refrigeration. CDI - Items were removed from prep sink to begin preparation at cook line. -0 points- |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies in kitchen. -0 points- |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. -REPEAT - -0.5 points- |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans and plastic containers stacked on top of each other preventing proper air drying. Avoid wet stacking equipment. -0 points- |
| 45 |
0.50 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
No |
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use condiment containers being used as scoops in dry goods.
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of plastic cups stored on floor in kitchen. -0.5 points- |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Establishment uses chlorine sanitizer at dish machine. A verification is scheduled by May 12th, 2023 to determine if establishment is in compliance. -0.5 points- |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
No |
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 heavy build up of food residues and debris on cooking equipment, food prep equipment, and shelving throughout establishment. Observed mold growth on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points- |
| 53 |
0 |
Toilet facilities: properly constructed, supplied & cleaned |
No |
No |
No |
No |
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points- |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of appliances, boxes, and items unnecessary for operation stored throughout establishment. Remove items not necessary for operation. -0 points- |