| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. The PIC shall have active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels present at hand washing sink beside soda machine. CDI - PIC refilled dispenser. REPEAT |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 Tags in shellstock tag book are missing dates on them. Also, 2 boxes of oysters in walk-in cooler were missing their shellstock tags. CDI - PIC educated on recording date on tags, and employee found tags for current oysters in the book and placed them in oyster boxes. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw chicken stored directly on top of pan of ceviche. CDI - Raw chicken moved to bottom of cooler. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw beef in upright cooler. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom of cooler. REPEAT // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 2 pieces of American cheese were stored directly on shelf in sandwich cooler bottom. CDI - PIC discarded pieces of cheese. |
|
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. Black beans measured 45-48F in walk-in cooler at 12:45PM. PIC states they began cooling at 6AM. Also, salsa cooling at 115F in walk-in cooler at 12:45PM. PIC stated it began cooling at 12:15PM. Salsa still measured 110F at 2PM. TCS foods must cool from 135F 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Black beans discarded by PIC. Salsa reheated to above 165F and will be cooled again in ice bath.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions and peppers stored out of steam table and measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Discussion with PIC. Establishment placed the cooked onions and peppers on temporary TPHC and will discard them by 3PM. No increase in severity from last inspection so kept at half credit. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp and pico pans in sandwich cooler both measured 47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC states these items were prepared this morning so they were moved to freezer to continue cooling. 0 pts.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Salsa ranchera, mole, chip salsa, cooked shrimp, and cooked octopus missing prep date labels in walk-in cooler. CDI - PIC placed labels on items missing date labels. 0 pts.
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 . |
|
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 Black beans were cooled in deep container. Salsa cooling in deep container during inspection. Use ice wands/ice baths and frequent stirring to cool large batches of TCS foods, or separate the TCS foods into shallow, smaller pans. CDI - Black beans discarded. Salsa reheated to above 165F and will be cooled in ice bath with stirring. 0 pts.
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
|
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. Raw tilapia was thawed and still in vacuum packaging in sandwich cooler bottom. Raw fish must be removed from ROP packaging prior to thawing under refrigeration. CDI - PIC slit open packages. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. Salsa bowls used as scoops in rice in rice holding pots. Utensils must have a handle. Do not use bowls or items as utensils if they don’t have a handle. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use utensils beside the grill are being held in 120F water. Utensils may only be stored in water if the water is above 135F. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Some large containers observed being stored on the floor. Store utensils at least 6 inches off the floor. // 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and containers were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
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. Shelf below 1 prep table is rusted. Shelves are beginning to rust in the walk-in cooler. Front cabinets are damaged and need to be repaired/replaced. Gasket on 4-door freezer door is torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster is overfilled. Break down cardboard boxes or have waste management company pick up more often. 0 pts. |