| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
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 tags prior to 3/10/24 were discarded. This is only from the past 60 days. Facility has been continuously selling shellstock for more than 90 days. CDI: EHS educated PIC on ensuring that shellstock tags are retained for the whole 90 days. Tags have been kept continuously during several visits and employee in charge of retaining and sorting tags stated he accidentally threw away too many when he was cleaning them out. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer at dish machine below 50ppm chlorine. CDI: Machine was primed and tubing realigned. Then machine was running at 100ppm chlorine.
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 |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sausage that was not fully cooked cooling in prep top cooler. PIC stated that it was cooked 30 min prior to EHS arrival. Sausage was still 80F. CDI: Sausage was fully cooked in the oven to 173F. EHS and PIC discussed that product must be fully cooked the first time to at least 155F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed veal Demi still cooling from yesterday above 41F. CDI: Product voluntarily discarded.
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lobster meat cooling in prep top cooler at a rate of 0F/min. CDI: Lobster moved to walk in cooler and cooled on a sheet pan.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 Observed several items in prep top cooler including but not limited to asparagus, gluten free pasta, linguine, osso bucco, and brussel sprouts above 41F on right side of prep top cooler. EHS and PIC noted that door was not fully closing on that half of the cooler. CDI: Product was voluntarily discarded. Doors were fully shut. Ensure that doors are properly shut at all times to maintain temperature. All other items in the cooler held at 41F and below and unit was functioning properly. REPEAT VIOLATION
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 |
Yes |
Yes
|
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 one pan of cherry tomatoes with no date mark in the prep top. CDI: PIC stated that it was prepared yesterday. Product date marked. Observed no date mark on gluten free pasta in prep top. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 .
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 linguine in prep top from 4/24, and tomato sauce in walk in date marked 4/27. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for ribeye on the specials menu that, per PIC, is cooked to medium. CDI: Menus corrected during inspection by adding asterisk. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 veal Demi cooling in deep lexan; broccolini cooling in tightly wrapped container in walk in cooler; lobster and sausage cooling in prep top cooler. CDI: Veal voluntarily discarded. Broccolini cooled in ice water to 37F, lobster cooled in walk in cooler on a sheet pan, and sausage continued to cook to over 155F and then was cooled on a sheet pan in the walk in cooler.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 2 squeeze bottles of what PIC identified as oil and one squeeze bottle of what PIC identified as water on the cook line with no label. CDI: Bottles labeled. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
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. Observed ceiling tiles with dust build up adjacent to AC vents. REPEAT VIOLATION |