| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC with limited knowledge on exclusion procedures. Facility’s employee health policy does not include complete information on exclusion nor restriction procedures. CDI - Discussed employee health policy and provided copies of agreement form in English and Spanish. -0- |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. - Pf. Observed a batch of oysters separated into a smaller portion and placed in the walk-in cooler without a shellstock tag. CDI - Educated the PIC on keeping shellstock tags with the product until all product is sold. Second tag placed in the container.
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 two batches of shellstock from December with no sell dates. These were also stored out of order with the most recent batch from February in an envelope. Discussion with PIC about requirement of shellstock dates and organizational procedures.
***Verification visit required to check the order and the dates of the current shell stock. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw duck stored over container of ready to eat potatoes and tuile mix (containing raw egg whites) stored over ready to eat sauces in the prep reach-in unit. No physical evidence of contamination observed. CDI - PIC rearranged storage order. -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy food debris on blade of can opener. Equipment not used for today’s prep. Also observed 2 soiled knives stored as clean. CDI - All utensils removed to the 3-compartment sink to be W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at the dishmachine dispensing at 0 ppm after 3+ cycles and priming. Dish machine not yet used today, per PIC. CDI - PIC contacted ECOLAB repair technician. Technician arrived onsite after 10 minutes and replaced squeeze tube and dish machine is now dispensing properly. -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
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several prepared TCS applicable foods temping between 44-64 F inside refrigeration units. Some were recently prepared and others were held > 41 F overnight. Refer to temperature observation chart. EHS also observed Moroccan pies held out in ambient temperature for an hour temping at 62 F. Discussion on ensuring that the TCS foods are maintained at 41 F or below. CDI - Items prepared for today’s services were removed to the walk-in cooler/place in ice baths, products from last night voluntarily discarded and the Moroccan pies were immediately placed into the oven and reheated > 165 F. -1.5-
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 |
REPEAT VIOLATION: 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 the following products exceeding their 7 day requirement: House made kimchi (1/23), cream cheese (1/23), blanched seaweed (1/31), risotto (2/5), quinoa (2/6), coleslaw (2/7) and an opened container of diced tomatoes without date label being held past manufacturer’s date of 2/12. CDI - Items voluntarily discarded by PIC.
Observed the following products without date labels: Cous cous, portioned rice (various), lamb and tomatoes. PIC traced back lamb and rice to 2/12 and allowed to properly date mark. Remaining products voluntarily discarded by the PIC. -3-
Product disposition form provided to facility.
***Future visit for long term compliance, next repeat will implement a risk control plan.
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. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. - P/Pf. Observed facility is ROPing raw duck and raw chicken without Health Department approval. CDI - Products voluntarily discarded in the trash.
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP duck in the walk-in cooler (with dates exceeding 48 hours). CDI - PIC voluntarily discarded duck in the trash. Recommended either following ROP without a variance by following the above procedures OR do not ROP these RTE foods. -1-
Product disposition form provided to facility. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knifes stored in between the wall and prep table. Discontinue this practice. CDI - Food handler removed knifes and utensils were rewashed and sanitized. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential food saver vac sealer in the facility and used to ROP various proteins. Remove from facility. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test dish machine chlorine sanitizer solution. CDI - ECOLAB technician contacted and delivered fresh test strips. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee food stored with resale products in the walk-in cooler. -0- |