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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed no parasite destruction letter for bluefin tuna crudo which is offered undercooked to customers. CDI - PIC retrieved record of parasite destruction through Ipswich Shellfish Group supplier. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blade of can opener with dried food debris and greasy residue stored as clean. CDI - PIC placed in dish area to be washed, rinsed, and sanitized. 0 demerits due to improvement from previous inspection. -0-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut cantaloupe cold holding 47 F in the reach-in unit since the previous day and recently prepared roasted beets at 58 F in the lowboy unit. PIC and EHS observed lowest areas of reach-in unit with ambient temperature of 47 F; PIC turned down thermostat and internal ambient temperatures began to decrease to < 41 F towards end of inspection. CDI - PIC transferred roasted beets to the walk-in cooler and product began to cool down towards < 41 after 15 minutes. Food from previous day voluntarily discarded. -0-
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 gnocchi and green beans dated 8/27, exceeding 7 days and milk exceeding its manufacter’s expiration date of 9/3/25. CDI - PIC voluntarily discarded expired foods. -1.5-
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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed top refrigerated sandwich prep table out of order. Equipment not in use. PICs procured invoice with replacement ordered and ETA of 9/17/25. Facility will be adding this station to existing 6 hour TPHC until new equipment is installed and maintaining < 41 F.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored along the back prep stations either heavily scratched/scored or stained. Replace or resurface. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 two ceiling vent covers located at entrance of dish pit needing to be cleaned. Increase cleaning frequency and maintain clean. -0- |
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