| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No one present in the facility has taken or passed an ANSI accredited test. Repeat
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
Yes |
No |
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 buildup in top interior of ice machine in kitchen area. PIC will have someone clean it soon. REPEAT( half points due to severity).
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Sanitizer at 3-comp sink registered at 50 ppm during inspection (at least 200 ppm).
Facility has 3 days to increase sanitizer to at least 200 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 |
| 18 |
1.50 |
Proper cooking time & temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed plastic containers of pouched eggs in water that were prepared on Sunday the 5th. There is no approval for non-continuous cooking for proteins. CDI- container of pouched eggs were discarded. |
| 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 sausage, gator meat, shrimp, and chicken stored in bottom of refrigerator above 41 F. Observed that the compressor unit in refrigerator is blocked by large, plastic containers on the top shelf. CDI- Items were denatured and discarded into trash. Containers were removed and placed on the bottom shelf of refrigerator to promote air flow. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
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 pouched eggs that were not dated from Sunday. Observed containers of crab hushpuppies that were marked for eight days in walk-in cooler. CDI- items were discarded. 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 . |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on containers of seasoning, and oils at grill area. CDI- containers were labeled. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Provide cover for open ice bin at drink station. -zero- |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in containers that were at 50 ppm (at least 200 ppm). CDI- wiping cloths were removed from containers. -zero- |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed containers of spatulas and tongs stored in water that was 84 F (must be at least 135 F). CDI- water and utensils were removed and placed at dish machine to be cleaned. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cracked containers stored near serving line. Also, observed damaged spatulas on storage area near prep cooler #2. CDI- containers and utensils were discarded. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
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 grease buildup on hood screens above grill in kitchen area. REPEAT (half points due to no points on last inspection).
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 burnt and crusty debris on surface of waffle maker in kitchen area. |
| 55 |
1 |
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 areas. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points). |