|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Observed two employees not washing hands hands after going outside and returning to work. CDI- Discussion with PIC immediately. PIC had employees wash hands correctly. |
|
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 PIC did not have parasite destruction letter from vendor that had supplied salmon in facility. CDI- PIC received letter from PrimeMeats while on site. |
|
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
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. Found various raw proteins in stand-up freezer that were not in original packaging, and stored with RTE foods in same unit. Storage order must still be followed even with frozen foods that were not received frozen. Cooked foods in freezer must be date marked, and stored over raw meats and fish. CDI- staff began rearranging while on site.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Shrimp in cold drawer at grill 46.0 F. Diced tomatoes in reach in 43.0 F. Diced tomatoes on guacamole cart 57.0 F. CDI- discarded tomatoes on guacamole cart, moved raw shrimp and tomatoes from reach in to freezer..
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 : Found non-compliant date marking system used in facility. Found many pans, tubs of prepared foods in high volume in walk-in cooler, that all bore today’s date. All foods were 36.0 -37.0 F. Through discussion with kitchen staff, determined some foods had in fact been prepared previous day. Date marks shall reflect date that food was prepared (cooked, mixed, assembled, etc), and labeled immediately. Allowed to date food prepared previous date. Return visit to check on date marking system in facility within 10 days.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned items in dish pit. *REPEAT* |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 cracked floor tiles throughout establishment. Repairs needed to allow for easy cleanability. |
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