| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on the menu offered undercooked, PIC stated that they cook their salmon to 145F and they do not give customers this option. Stated to the PIC to remove the CA on this menu item. PIC was unable to provide a parasite destruction letter. CDI - Letter provided, salmon is aquacultured and pellet fed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork sausage stored over cooked beans in the prep WIC. Observed raw chicken stored over cole slaw in the reach in cooler of the prep cooler at the prep line. CDI - Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a serving spoon at the cookline with dry food debris,. CDI - Spook was taken to warewashing to be cleaned and sanitized.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods in the Pizza prep top cooler above 41F: crab soup, onion soup, cooked potatoes, cooked pasta, and cut melons. Observed the following TCS foods in the Sandwich prep top cooler above 41F (ambient air at 52): cut tomaotes, turkey 55. Discussion with the PIC revealed that they cook that TCS foods are replaced between breakfast and lunch at 11AM it has been less 4 hours, Observed cooked chicken and steak in the cooler drawers above 41F. TCS foods are taken from the WICs and placed in to the prep top cooler. Allowed PIC to place TCS back into the WIC to cool back down to 41F and below. Rechecked temperatures of these TCS foods and they all went down to 41F. Verification visit to check on the prep top coolers.
Due cold holding being cited numerous times in past inspections failure to comply may result in creating a risk control plan.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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 facility has a datemarking system however the system is not being followed,
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 opened hummus, pimento cheese, deli meats (turkey, ham, roast beef) all without datemarking. Observed skirt steak made 3 days ago not date marked.Observed fully cooked sausage patties, rice with cut tomaotes, cooked pasta in the walk-in cooler not datemarked. Hummus, pimento cheese, deli meats were discarded. Verification visit required to ensure datemarking system is in place and staff are datemarking correctly.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw in deep container in walk in cooler, prepped this morning. Observed deli sandwiches prepped this morning closed in plastic clamshells, observed cut fruit in metal pans covered with plastic wrap. Chef stated all of these foods were prepped today. CDI - allowed to remove plastic and place cole slaw on sheet pan to properly cool to 41F and below. Recheck of TCS foods all were cooling properly, cut fruits were at 39F and cole slaw was at 41F.
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 |
6-501.111 Keep the premises free of insects, rodents, and other pests.Observed small flies an over by the 2 compartment sink. Contact your pest control to seek out the source and eliminate.
6-202.13 Properly locate mechanical insect control devices. Observed pest control device over clean buffet pans. Rack was relocated to prevent contamination. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
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. Observed bottles of water stored directly on the ground in the dry storage room. Elevate to prevent contamination. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops to dry ingredient bins stored on the unclean wire shleving. CDI - scoops were taken to the dish to be recleaned.
Observed ice scoop stored in the holder with standing water. Keep clean and maintain the scoop holder. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards on prep top coolers with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he has already ordered new cutting boards.
4-501.11 Maintain equipment in good repair. Observed frost and ice building up on the sandwich prep top cooler. Call for maintenance and ensure unit is maintaining 41F and below prior to adding TCS foods. |
|
49
|
0
|
Non-food contact surfaces clean |
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 base of the standing mixer beginning to rust. Repair. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed an sprayer hose at the pre rinse dishmachine area below the flood rim.Repair the tension so that the hose is above the rim of the sink. Verification visit required to ensure compliance. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed hole in wall behind the women’s toilet. Repair. |