| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC on duty w/out food safety training. Verification visit required to ensure compliance with the Food Code and food safety precautions such as temp checks for TCS foods, and other duties are performed.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
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 |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty w/out food safety training.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 15 |
0 |
Food separated & protected |
No |
No |
Yes |
No |
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 chub of ground beef stored above whole cuts of meat in the walk-in. CDI: these items where discarded to to temp violations (see #22).
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed equipment, stored as clean, with food debris and residue. CDI: these items were taken to warewashing for w/r/san. Repeat. Observed bulk dry containers in need of cleaning. Verification required.
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 .
4-602.11 (E )Cleaning needed for ice machine to remove build up. Observed build up in ice machine. Repeat |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
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 brisket, placed in freezer at 9:30 a.m., at temp above 70F at 1:30 p.m. Then observed 2 remaining whole cuts of brisket, temped at 4:00 p.m., at temp above 41F CDI: brisket voluntarily discarded.
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 . |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the walk-in at or above 50F. CDI: all items voluntarily discarded and facility voluntarily closed. Compliance visit required to ensure walk-in is operating properly prior to re-opening.
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 .
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shell eggs in walkin at 52F. CDI: eggs voluntarily discarded
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of bleach stored above boxed beverages. CDI: bleach properly relocated.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine sanitizer concentration above 200 ppm. CDI: sanitizer re-made to correct concentration. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods to meet temperature requirements: use methods such as open/vented shallow pans, large ice baths and active stirring - for thick items such as brisket, cut in portions to facilitate cooling. Cold air must flow around product to remove the heat. -Pf Observed thick, whole cuts of smoked brisket which did not meet the cooling parameters, see also #20. CDI: Brisket voluntarily discarded.
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 |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 small roach |
| 40 |
0 |
Personal cleanliness |
No |
No |
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 employee w/ beard, preparing food w/ no guard. |
| 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 wet equipment, stored as clean, stacked tightly. |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
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 sauce stored in "Lowes" buckets, must be stored in approved containers meant for food storage. Verification required.
4-501.11 Maintain equipment in good repair. - Observed rusted racks used to store bulk condiments (repeat), etc.. Observed hot cabinet door that will not close tightly and can opener that is rusted and attached by rusted screws |
| 48 |
1 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
Yes |
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed testing device not operable (no batteries). Repeat. Verification required. Please note this violation must be corrected or permit action may be taken. |
| 49 |
0 |
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 cleaning needed for shelves, racks and miscellaneous equipment to remove build up. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.
6-501.11 Floors, walls, and ceilings; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Floors, walls, ceilings; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed floors in need of cleaning and repairs to ensure cleanability and eliminate standing water (repeat). Observed coving in need of repair, especially near and across from walk-in. Observed ceiling vents and ceiling tiles in need of cleaning to remove dust build up. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
Yes |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed aprons and drink cups and bottles stored throughout. CDI: items properly relocated. |