| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
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 shellstock tags for mussels without the last-sold date. Observed shellstock tags not stored in chronological order. -Facility will keep all current shellstock tags for 90 days from today’s date, to ensure they are all kept for a minimum of 90 days on premises. EHS will follow-up to ensure future mussel tags are listed with proper last-sold date and stored in chronological order. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed gorgonzola, goat cheese, and ranch in salad prep top above 41F. All other items in prep unit were at or below 41F, with ambient air at 36F. Observed lid for flip top damaged, not properly sealing the dressings in the prep top. PIC stated prep top lid was frequently open during lunch rush. -CDI- PIC moved all dressings above 41F, except whipped goat cheese, to WIC for rapid cooling. PIC voluntarily discarded the whipped goat cheese. EHS observed dressings cooling at sufficient rates in WIC. PIC stated lid cover for prep top will be repaired and lid will be kept closed during rushes to ensure cold holding at or below 41F.
-Observed short rib above 41F in grill line prep unit lowboy. All other TCS items in unit were properly cold holding at or below 41F. -CDI- PIC voluntarily discarded the short rib. EHS and PIC observed temperature in back corner of prep unit was warmer than rest of unit, likely due to motor being located in that corner. -PIC stated no TCS foods will be stored in back corner of prep unit, and temperatures throughout the unit will be frequently checked to ensure all foods are properly cold holding.
-REPEAT-
Improvement noted since past inspection (less TCS foods above 41F, all units functioning). PIC conducts frequent temperature checks throughout all cold holding units and enforces proper corrective actions. Points kept at 1/2.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed cooked onion pearls, mozzarella cheese, and cooked apples held past 7-days. -CDI- PIC voluntarily discarded the onions, mozzarella, and apples.
-Observed risotto, fig jam, gorgonzola, ranch, and goat cheese without date marks. -CDI- PIC verified prep date of all items by referencing large batches in WIC and properly added date marks. -REPEAT-
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. -Observed no written procedures for fried mushrooms held on 4-hour TPHC. -CDI- EHS provided blank copy of TPHC procedures and assisted PIC with completing form.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 raw tuna thawing within ROP environment. -CDI- PIC punctured ROP packaging. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 multiple squeeze bottles and spice containers without labels. Ensure all foods are labeled with common name of the item. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. -Observed stickers on avocados stored with used, sliced avocados. Ensure stickers are removed during the wash process. |
|
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 door on charcuterie cooler not properly sealing. Observed lid on salad prep top damaged, not properly sealing. Repair items. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in pizza cooler. Observed employee jackets stored among dry storage cans. Store employee items away from customer items to prevent contamination. |