| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon is offered undercooked on menu. Facility unable to obtain documentation on parasite destruction for salmon. VR. Until facility obtains documentation, salmon will be cooked to 145F. • |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine registering 155F on lollipop thermometer. Thermolabel also put through dish machine and strip did not change colors. Machine restarted and refilled, ran three times and registering 171F on thermometer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on ice machine deflector and soda nozzles.Also observed dishes stored as clean with food debris from spills at prep line. CDI-items taken to be cleaned. REPEAT. Also observed pans stored as clean with date stickers still attached. CDI-stickers removed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked chicken and steak stored in open prep top. Discontinue cooking procedure until approval is granted by Mecklenburg County Health Department. CDI-items voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 several items labeled with dates past 7 day hold time such as tomatillo salsa, cooked yuca root, and house made cesar dressing. CDI-all items discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chimichurri sauce (containing oil and raw garlic) stored using TPHC but with no time label. PIC did not understand the intent of using TPHC and stated that sauce is only left out for four hours and then put back into refrigeration. EHS re-iterated that sauce must be discarded after 4 hours. PIC stated they will keep sauce refrigerated from here forward. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label large tubs of dry ingredients such as flour, sugar etc. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around dish machine drain. |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 food stored on floor of freezer. Also observed tubs of onions sitting on top of trash can and in splash zone of hand sink. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed server scooping chips and dishing up guacamole and salsa with no hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
'4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet. |