| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them by touching faucet handles without using a barrier (i.e.: paper towels). Observed another employee arrive to facility, wash hands and recontaminate them by directly touching faucet handles without using a barrier. CDI - Both employees were educated on proper hand washing procedures and compliance achieved with rehash. -2- |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at approximately three hand washing stations. CDI - PIC replenished all stations with soap pumps.
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at two hand washing stations. CDI - Paper towels provided at both locations. -2- |
| 19 |
0 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed chili reheating since 9 am with less than 30 minute window. CDI - Well discovered to have low levels of water was filled, active stirring implemented and thermostat adjusted to accelerate reheating to 170 F degrees. -0- |
| 21 |
3 |
Proper hot holding temperatures |
No |
No |
No |
No |
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed well below flat top grill unable to maintain TCS foods queso and swiss cheese at 135 F degrees. Both product temperatures registered at 75 F degrees. According to employee present, queso had been re-heated and placed there for hot holding 15 minutes prior. Swiss cheese confirmed to have been hot holding since early morning. CDI - Swiss cheese voluntarily discarded and queso re-heated > 135 F and placed into additional hot holding well. Equipment databased for repairs by PIC and staff instructed to discontinue use of well. VR REQUIRED. -3-
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. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed reach in unit maintaining raw beef patties between 46-48 F degrees. According to PIC, items placed into unit prior to EHS arrival. Upon further evaluation, the unit was discovered to be malfunctioning with ambient temperature recorded at 51 F degrees. CDI - Beef patties relocated to walk-in freezer. Facility will discontinue use of unit until repairs are completed and it is able to maintain products at < 41 F degrees. VERIFICATION IS REQUIRED.
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 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed numerous containers of TCS applicable foods such as cheese, diced chicken, lettuce and scrambled eggs in the walk-in cooler without their date marking requirement. According to the PIC, the items were first used/prepared between 2/24/24-2/25/24. CDI - Items date marked. EHS educated PIC on date marking requirements. -1.5-
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. |
| 24 |
3 |
Time as a Public Health Control; procedures & records |
No |
No |
No |
Yes |
No |
REPEAT: 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed containers of cut lettuce, cheeses and two containers of sliced tomatoes being held on TPHC without time labels. CDI - PIC added labels for 9 AM when the products were pulled from refrigeration. -3-
***VERIFICATION VISIT WILL BE MADE TO ENSURE COMPLIANCE WITH WRITTEN PROCEDURES FOR TPHC.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
| 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 small cockroach crawling inside dump sink behind front counter station. CDI - Pest eliminated. Contact pest control services and increase frequency of treatment. -0- |
| 40 |
0 |
Personal cleanliness |
No |
No |
Yes |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on employees preparing foods at beginning of inspection. CDI - Hair nets provided. -0- |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
Yes |
No |
No |
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 box containing foodservice paper soup cups stored directly on floor in back storage room. CDI - Box removed from floor. -0- |
| 51 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink behind front counter slow to drain. Repairs needed. -1- ***10-DAY VERIFICATION REQUIRED. -1- |
| 53 |
0 |
Toilet facilities: properly constructed, supplied & cleaned |
No |
No |
Yes |
No |
No |
6-302.11 Supply toilet tissue at each toilet. - Pf. Observed no toilet tissue paper available in men’s restroom. CDI - PIC replenished restroom. -0- |
| 54 |
0.50 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of waste on ground surrounding dumpster receptacles. Keep clean.
REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility’s dumpster sliding doors left open. Close after use. -0.5- |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two hand washing sink soap dispensers in disrepair. PIC advised that replacements have been ordered. Hand soap provided at all locations during inspection.
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 build up on ceiling vents above 3-comp sink. Observed dust build up on walls and wall mounted fan above drive thru frosty machine. Also observed cleaning needed on walls and floors throughout facility. Increase and maintain cleaning frequency. -0.5- |