|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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 unclear on requirements for when employees can return to work after they have been experiencing any of the reportable symptoms.
CDI: EHS educated PIC and reminded PIC to have refreshers with all employees and managerial staff on Employee Health Policy, and not just once during onboarding when first hired. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one FOH employee wash hands at the handsink then turn faucets off without using a protective barrier.
CDI: PIC educated employee and employee re-washed her hands properly. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed the following menu items missing asterisks on the menu to notate that the item is served raw or undercooked: "Steak, Chicken & shrimp" (under the fajitas column); "Steak" is asterisked, and "Steak & Chicken" also has an asterisk in the same column.
Observed "chicken and shrimp" under the fajitas column is asterisked. EHS confirmed that this chicken is NOT served raw or undercooked, and EHS advised removing the asterisk from the chicken as it is misleading.
Observed "Tablitas" which includes a bone-in filet that can be served raw or undercooked, missing an asterisk.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance for their consumer advisory. |
|
33
|
0
|
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 pan of shredded cheese and a pan of shredduce that were cooling inside the make table, unable to meet the cooling rate. PIC stated that once they prepare both items, they place them straight into the make tables.
CDI: PIC had food employee move all pans into the WIC to rapidly cool down since they still had time within the 4 hour window to finish cooling, and EHS explained that these make tables are designed to cold hold food items only, and are not great for cooling food items down (discussed other cooling methods).
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
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 a pan full of ROP'd raw tuna thawing inside the WIC, completely thawed out and not removed from the ROP'd environment.
CDI: PIC had food employee open all ROP'd packages of tuna and placed into new pan that was then covered with seran wrap.
REPEAT VIOLATION. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no QUAT test strips at the facility to measure concentration levels of the QUAT sanitizer used at the 3-compartment sink. QUAT test strips PIC located from above the dish machine were completely water-damaged and discolored.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed a food employee actively peeling and prepping raw shrimp that was thawing inside of the "wash" basin of the 3-compartment sink, while "rinse" and "sanitize" basins were full of soiled multi-use equipment.
CDI: PIC had food employee move to the prep sink and wash basin was cleaned and sanitized to prevent contamination. |
|
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 soiled gaskets in cold holding units throughout the facility. Observed pool of standing water on interior surface inside make table 2. Observed dust and debris buildup on shelves at clean dish rack and dry storage rack.
Increase cleaning frequency. |
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