| 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 employee wash hands and turn faucet off with bare hands before returning to cook line to handle food. CDI: PIC instructed employee on proper hand washing procedures and instructed employee to rewash their hands. |
|
23
|
1.50
|
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 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 a container of blue cheese dressing in prep flip top cooler missing date mark. CDI: PIC date marked item as he stated it was prepared yesterday. REPEAT. Points not escalated due to improvement in date marking since last inspection. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
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 menu with missing asterisk next to Seared Ahi Tuna and Salmon, which according to PIC is offered undercooked. CDI: PIC placed an asterisk next to Ahi Tuna on all menu’s during inspection. REPEAT |
|
33
|
0.50
|
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 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 plastic container of au jus cooling in WIC not change in temp after 44 minutes and an uncovered container of raw chicken cooling in prep RI unit which was cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC added ice as an ingredient to au jus which brought au jus to 40F and moved chicken to a 2 inch metal hotel pan and placed in WIC to rapidly cool to 41F or below. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp being thawed in a strainer in prep sink under running water which measured 72F. EHS educated PIC if food items are thawed under running water food must be submerged in water and water must be able to flow over side of container and water temperature must be below 70F. CDI: Shrimp was moved to WIC to thaw under refrigeration.
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 thawed tuna in reduced oxygen packaging in grill drawer. CDI: PIC cut open packaging. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of mahi being stored directly on floor in WIC. CDI: PIC moved to prep sink in kitchen to be prepared. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half in container in prep flip top cooler with a sticker still intact on skin. Wash fruits and vegetables prior to use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food residue and debris build up on inside and outside of RIF and inside of prep coolers on cook line. Clean as needed. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sunglasses, speaker and power cords being stored on dry storage shelf next to spices and over prep counter. CDI: PIC removed items. |