| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one handsink by prep area that was blocked by carts. CDI: PIC removed carts and made handsink accessible. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed caramelized onions hot holding on grill top in double pan. Temperature of onions was 90F. PIC stated that they were reheated and placed there two hours prior. Observed water line around pan low and not efficiently hot holding onions. CDI: PIC instructed employee to reheat onions on stove to 165F or above. Onions reached 170F.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chimichurri sauce, ranch, Lettuce, and garlic in oil and raw cod with temperatures above 41F. Garlic in oil was being stored on table near wood fired over. Chimichurri and ranch being held in ice bath that was mostly melted and not surrounding product. Raw cod was in CH drawer that wasn’t shut all the way. PIC stated that the garlic in oil was most likely left out on accident and that the sauces were put out two hours prior and that the raw cod drawer was first opened around service which was also two hours prior. PIC stated that the lettuce was pulled out of refrigeration for food service around an hour prior. CDI: PIC voluntarily discarded garlic in oil, cod, lettuce and sauces taken to RIF to cool quickly. EHS observed items cooling efficiently by end of inspection.
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 pizza sauce container(6/3) and ranch bottle(5/30) with wrong date marks. PIC stated that he prepped those batches the day prior and they have larger batches in WIC that they were pulled from. Observed feta dip(6/2) garlic in oil sauce(6/3), and cooked Mushrooms without a date. Mushrooms cooked the day prior. CDI: PIC changed date to match correct prep date, discarded expired items and dated Mushrooms. 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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in kitchen area. PIC stated that they have a pest control company and will contact them for treatment. Verification visit required within 10 days to ensure pest control is taking place for flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen stored on top of raw mussel container in CH drawer. CDI: PIC removed linen. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed one RIF in back kitchen that is not in operation and not being used. PIC stated that it was mainly for overflow storage. Repair or replace. Observed Quat sanitizer dispenser not dispensing Quat at back kitchen 3-comp sink. PIC stated that dishes are mainly washed, rinsed sanitized in main kitchen. 3-comp sink. Repair. PIC stated he will hand mix sanitizer in this sink until dispenser is repaired. Verification visit required to ensure dispenser is operating correctly. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine in facility. Verification visit required within 10 days to ensure facility obtained test strips. |