| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags being stored out of chronological order. CDI: PIC re-arranged tags to be in chronological order. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef being stored on a shelf in WIC above raw octopus, raw salmon and raw shrimp. CDI: Employee re-arranged items to proper storage order. REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs with gloved hands and continue to touch food contact surfaces and cook other food items without changing gloves in between tasks. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle food. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse a container without placing container in sanitizer before placing container on storage shelf as clean. CDI: Employee returned container to be W/R/S. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken being cooked on stove top to an internal temperature of 144F. CDI: Employee voluntarily discarded chicken. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of tamales and a container of birria meat being held on steam table below 135F. CDI: Employee reheated items on stove top to above 165F before returning to steam well for hot holding. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed tomato based sauce being held in ice bath next to grill at 62F. Observed ice level low in container. CDI: Employee placed sauce in WIC to rapidly cool. REPEAT. Points not escalated due to improvement from previous inspection. |
|
23
|
0
|
Proper date marking & disposition |
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 24hrs. -Pf 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 . Observed cooked pork being stored in grill drawer missing a date mark. PIC stated pork was prepared yesterday. CDI: Item was date marked. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed ceviche on menu containing raw shrimp and tilapia missing an asterisk to indicate item contains raw shrimp and fish. VERIFICATION REQUIRED within 10 days to ensure menu is updated with an asterisk next to ceviche. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 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 . Observed a large deep covered plastic container of mild salsa and a large covered plastic container of cactus salsa cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed salsa’s in smaller more shallow pans and uncovered in ice bath in WIC to rapidly cool to 41F or below. REPEAT |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a large container of individual packages of salmon in reduced oxygen packaging fully thawed in WIC. CDI: Employee cut open packaging. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap between floor and bottom of door where tiles are missing under back door leading to outside which is large enough for insects and pests to enter into facility. Replace broken tiles to prevent insects and pests from entering facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect on floor in facility next to back door. PIC removed insect. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored in container next to prep cooler at cook line. CDI: PIC removed soiled wiping cloth. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
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 a silicone spatula with deep cracks and chips being stored on clean storage shelf next to 3 compartment sink. CDI: Employee voluntarily discarded spatula.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a small household refrigerator being used to store desserts across from salsa reach in cooler. Ensure refrigerator is replaced with a cooler that is ANSI certified or equivelent. |