| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee eating in dry storage room while sitting on bag of dry goods with plate on dry storage shelving. Do not allow employees to eat in areas that can contaminate food. - CDI - PIC directed employee to move to dining room area. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
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 - Facility receives frozen raw half shell oysters in boxes. No shellstock tag observed retained in facility for required 90 days. EHS showed PIC tag and explained how to properly maintain tags. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various containers of food lacking covers in multiple lowboy units throughout establishment. Cover all food items in storage. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed salsa, black beans, and charro beans holding above 41F from cooling overnight (see temperature chart). - CDI - PIC voluntarily discarded products that did not meet required cooling parameters. EHS strongly recommends reimplementing use of cooling logs. Continued noncompliance with cooling will result in cooling logs being required.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 large metal pan of bistec (beef) dated 11/23-11/29 and two large metal pans of chicken dated 12/4-12/10 in WIC. - CDI - PIC voluntarily discarded items with expired date mark labels.
*NOTE: Per PIC, items are frequently frozen the day they are cooked and then pulled from the freezer at a later date. EHS directed PIC to label TCS items with the date of preparation, the date of being frozen, and the thaw date to properly track the allowed holding period of 7 days.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
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 no consumer advisory printed on new menus for oysters served raw. Per PIC, no other items on menu are offered raw or undercooked. - VR - Verification required within 10 days to ensure consumer advisory has been added to all menus for raw oysters. |
|
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 three unlabeled spray bottles of chemicals identified as degreaser and beach by PIC. - CDI - PIC properly labeled all spray bottles.
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 household only ant killer stored in dry storage area. Do not use insecticides labeled household use only in facility. Contact licensed pest control operator to handle pest issues in facility. - CDI - PIC voluntarily discarded product. |
|
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 - Observed black beans, charro beans, and salsa not meet required cooling parameters while cooling in large, deep, covered plastic containers in WIC (see violation #20). - CDI - Items were voluntarily discarded by PIC. EHS discussed improving cooling methods with PIC such as utilizing ice wands, ice baths, and small, shallow containers for cooling. EHS strongly recommends utilizing walk-in freezer for cooling and then placing items in WIC once cooled to 41F or below.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. - Observed unwashed vegetables stored near hot water heater underneath employees hanging clothes. - CDI - PIC moved vegetables. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small bowl stored inside rice cooker for scooping rice. Utilize a scoop with a handle and not a bowl. - CDI - PIC removed bowl from rice. |
|
49
|
0
|
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 shelving liners in WIC in need of cleaning. Clean and increase cleaning frequency to maintain clean. |