| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
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 unsalted butter, grapefruit, confeit, raw chicken and bags of portioned chicken cold holding > 41 F; unsalted butter held in ambient temperatures next to stove top and others were in their respective refrigeration units. Refer to temperature observation chart. With the exception of unsalted butter and raw chicken, all other foods were held > 41 F since yesterday. CDI - Foods from yesterday voluntarily discarded. Raw chicken placed into deep ice bath. Discussion with PIC regarding placing unsalted butter on TPHC and time stamp added. -3-
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 |
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 no date marking on fresh mozzarella first used yesterday. CDI - Allowed food employee to properly date mark.
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: Spinach dip (4/16-4/22 & 4/18-4/24), chorizo 4/19-4/25, prosciutto (4/21-4/27), risotto & grapefruit (4/22-4/28). CDI - Items voluntarily discarded by PIC.
Observed the following products without date labels: Ricotta cheese, sundried tomatoes and duck. CDI - All products voluntarily discarded. -3-
***Facility placed on a risk control plan for non-compliance on date marking and disposition practices.
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no written procedures or time stamps available for unsalted butter being held on time. CDI - From discussion with PIC, product was removed from the WIC at 10 AM. Allowed PIC to document start time and end times and filled out TPHC form during inspection. -0- |
|
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 yellow fin tuna thawing in its packaging inside of the walk-in cooler. CDI - Food employee instructed to open packages. -0- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 several unlabeled squeeze bottles in reach-in unit. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 box of oysters and packaged extra aged parmesan cheese stored on floor in WIC. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on the drying rack. Allow to air dry prior to stacking.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying knives with wiping cloth. Discontinue this practice. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards heavily scratched and scored. Replace or resurface.
4-501.11 Maintain equipment in good repair. Observed torn gasket at 2 door reach-in unit. Replace. -0- |
|
49
|
0.50
|
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 gaskets on all refrigeration units accumulating food residue and debris. Observed interior of reach-in unit with water pooling. Also observed food debris accumulating underneath flap top grill. Clean and maintain all areas clean to prevent pest harborage. -0.5- |