| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
No |
No |
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. PIC was unable to tell inspector symptoms of FBI and responsible to employees when they area sick. He did not know how often they are trained on Employee health. CDI- inspector educated PIC and stated that he will do a training with the facility soon. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed Food employee wash hands at 3-comp sink during inspection. CDI- employees were educated at hand sink. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees switching task and not changing gloves throughout the inspection. CDI- education was performed with employees about changing gloves and washing hands between task. REPEAT (FULL POINTS) |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed employee cleaning containers at 3-comp sink with sanitizer that was 10 ppm (must be at least 50 ppm). CDI- employee retrieved proper sanitizer to make solution at proper strength. Containers were recleaned with sanitizer at 50 ppm.
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
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Observed top interior of ice machine with debris on it. PIC will have someone clean it soon. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed containers of Cooked noodles, diced ham, and meat sauce in walk-in cooler that were stored above 41 F. CDI- food items were denatured and discarded into trash.
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 |
No |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed containers of cooked noodles, and smoked pork Jowl in walk-in cooler and prep coolers that did not have the proper date on them. Items were marked from 10/21 with no intent of freezing or that they were frozen between process. Observed chubs of ham and Mortedella stored in walk-in cooler that were not dated. CDI- items were denatured and discarded into trash can. Training will be performed with facility within the next month. REPEAT (full 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 |
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. There is not a disclosure or reminder for consumer advisory on Brunch menu for eggs cook anyway and steak. VR- facility has ten days to provide items. |
| 32 |
0 |
Variance obtained for specialized processing methods |
No |
No |
Yes |
No |
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
PIC stated that chicken wings are cooked til 120 F, then cooled, then cooked before served to 165 F. Facility does not have a variance for non-continuous cooking. CDI- instructions were given to apply for variance or cook chicken wings to at least 165 F before cooling. -zero-
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
| 42 |
0.50 |
Washing fruits & vegetables |
No |
No |
Yes |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms before washing them. This was done at prep table across from pizza prep unit. CDI- employees removed mushrooms and washed them properly. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind food prep stations. REPEAT (half points due to improvements). |