|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf
Observed packages of pesto sauce in facility with no food identity, ingredients list, manufacturer name, or nutrition information. PIC stated they received it from the personnel of another restaurant, and that it was not ordered specifically for this facility. CDI - PIC voluntarily discarded.
0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed avocados being stored above RTE eggs in produce WIC. CDI - PIC moved eggs to appropriate location.
Repeat. 1.5 pts.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed squeeze bottles of TCS sauces in grill prep holding above 41F during inspection. CDI - PIC voluntarily discarded. EHS advised against storing squeeze bottles in top of flip top units.
Repeat. 1.5 pts.
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
|
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
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 cooked chicken, spinach dip, sliced turkey, and sliced roast beef in under grill units baring dates of 4/20/25. Observed cooked peppers in under grill unit baring date of 4/17. Observed cole slaw in fryer prep and opened bags of cabbage in produce WIC not baring labels indicating their date of opening or preparation. CDI - PIC voluntarily discarded all items. Risk Control Plan to be implemented if no improvement by next inspection.
Repeat. 3 pts.
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 . |
|
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 cut tomatoes cooling in a deep, plastic pan in WIC during inspection. Tomatoes were not cooling hastily. CDI - PIC placed tomatoes on sheet tray to hasten cooling.
0 pts.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (B) Food contact surfaces shall be durable, corrosion-resistant, and non-absorbent.
Observed wooden planks being soaked in water in preparation for being used in the cooking process of salmon. PIC stated salmon is baked while in direct contact with the wooden plank, and then plank is discarded. EHS educated PIC on proper wood usage.
0 pts. |
|
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 heavy food debris build up in multiple lowboy units and prep units throughout facility during inspection. More thorough or frequent cleaning needed to preclude pest harborage.
0 pts. |
|