| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 stored shell stock items (mussels and oysters) stored with tags. Each shellstock variety was stored in two separate containers (two (2) pans of oyster, two (2) pans of clams). PIC elaborated that each pan of same variety was separated out from one bag and only had one tag. CDI - EHS positioned shellstock tags such that each tag was properly split between two pans of shared shellstock.
Note: No escalation in point deduction due to improvements in shellstock tag storage; PIC is maintaining shellstock tags in chronological order.
Establishment is required to maintain a shellstock tag in EVERY container produced from one bag of shellstock, even if shellstock is split from same bag. EHS advises in future that facility either
A) produce an exact copy of the tag for each additional container by using a photocopy or printer OR
B) Request additional tags for each from shellstock supplier, so that extra pans can be tagged. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) unwashed spaghetti squash stored directly on WIC shelving. CDI - PIC provided clean pan to store food in.
Note: Observed recently place gnocchi in reach in freezer without lids. All other containers were lidded or covered. PIC provided lid to cover properly cooled gnocchi. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on top of interior ice bins. Clean as needed to prevent build up and contamination. |
|
23
|
1.50
|
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 Observed four (4) servings of recently prepared, non-date mark exempt TCS food (cooked lamb legs in WIC, prepared bins of arugula, lettuce, and spring mix in prep unit 1) without proper labeling. CDI - PIC and EHS labeled items accordingly.
Note: observed smaller potions of cooked mushrooms and spinach in prep top 2 made from properly dated servings in WIC. EHS advises PIC to date ALL smaller portions made from dated TCS food, should they be held for greater than 24 hours.
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 three (3) expired or improperly dated TCS food items (risotto labeled 07/26, undated mashed potatoes and heavy cream in prep top 2). CDI - PIC voluntarily disposed of these items.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer spray bottles without effective working labels. CDI - EHS labeled bottles using erasable marker.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) unapproved household insect sprays at chemical storage. CDI - PIC voluntarily disposed of unapproved pesticides.
Note: EHS observed insect powder that had been labeled as approved in commercial restaurants. Verify that all pesticides are labeled as ‘for use in restaurants; approved for commercial food service; etc.’ before use in kitchen. |
|
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 approximately seven (7) packages of ROP fish (salmon and sea bass) stored in ROP packaging without being cut open. CDI - EHS discussed proper thawing of ROP. Bag were cut to allow proper thawing. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 six (6) working containers (two oil bottles, two pans of salt and pepper blends, and two shakers for cinnamon and sugar) unlabeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and two (2) other food employees engaged in food prep (sauce cooling, kneading potatoes for gnocchi, etc.) without effective hair restraints. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately seven (7) stacks of single service articles (to go boxes) with exposed food contact surfaces. CDI - PIC and EHS inverted exposed single service containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food stored in walk in freezer in grocery bags (frozen lamb and chicken, etc.) Food shall be stored in food safe containers or bags only.
Note: observed minor rusting on WIC shelving. However, shelving is covered in foil in clean condition. Replace foil when soiled and/or resurface shelving as needed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed two (2) recyclable containers (rolling can for bottles and cans and cardboard dumpster) without lids. Contact waste management company to repair or replace missing receptacle lids. |
|
55
|
1
|
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 pooling moisture at cracked floor tiling adjacent to ice machine. Install/repair tiles as needed to prevent moisture accumulation.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Flooring repair needed throughout kitchen and storage areas (cracked tiles at ice machine storage).
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. Cleaning needed on walls in kitchen, specifically at 3 compartment sink and around dishwashing area. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one vent light at stove top with no shield. Cover all lights that are over area of food preparation or storage.
Note: EHS observed previously documented weak internal lighting in WIC. However, PIC has provided effective additional lighting via hanging flood lights installed on or above racks of WIC. When on, sufficient lighting is observed within WIC (approximately 15 foot candles) |