| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC. Written procedures provided to establishment during inspection. 0 point deduction. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf
Observed no soap available for hand washing at hand sink beside dessert area. Observed no paper towels available at hand sink at end of cook line. CDI - soap and towels replaced.
Observed hand sink at pizza/salad prep station at line converted into dump sink. No other hand sink available for use or convenient to the area for employee hand washing. CDI- Soap, towels and hand washing signage replaced. Sink set up for use as hand sink during inspection. Do not remove hand sinks without permission from the department. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case of raw shell eggs stored directly above pasteurized eggs, noodles, and other ready to eat food items in walk in cooler. CDI - Eggs relocated. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed various house made items improperly reheated and placed into hot holding devices including mushroom Demi, parsnip purée, and collard greens. See chart. CDI - items returned to grill top to quickly heat to 165 before placing back into hot holding. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. For more information please visit: http://meck.co/FoodSafety 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 . Observed house made bread pudding cooling overnight still at 44f today. CDI - discarded. Observed zucchini strata cooling at 131f at 3:45 pm still at 110f at 4:40pm. Cooling rate of 23 degrees per hour not sufficient to reach 70f within 2 hour time limit. CDI - relocated to WIF for quick chilling. Observed garlic cream sauce cooling in ice bath at 130f at 3:05 pm still at 117f at 3:45 pm. Cooling rate of 19.5 degrees per hour not sufficient to reach 70f within 2 hour time limit. CDI - Ice wand added to product in ice bath and sauce stirred to chill faster. REPEAT - Full 3 point deduction |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer ready for use in 3 compartment sink testing above 400ppm quat using both EHS and PIC test strips. Concentration off the chart of both test strips. CDI - PIC diluted to proper concentration and to call for service of wall mounted unit. PIC will manually mix and test solution until dispenser serviced. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed bread pudding stacked high in plastic tub and then a box of bananas placed directly on top of the tub insulating it from air flow. CDI - discarded. Observed strata placed into WIC on shelf mixed with other foods blocking air flow while cooling. CDI - moved to freezer. Observed garlic cream sauce cooling in ice bath but not stirred. Sauce very thick and not cooling in center portion. CDI - ice wand added and product stirred. When cooling food, use methods that allow air flow or movement to the food. REPEAT |
|
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 vacuum packed raw tuna loin labeled “Puncture plastic prior to thawing” fully thawed and still vacuum sealed in cooler. CDI - tuna opened.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed whole pork portions thawing at room temperature. CDI - returned to cooler until ready to cook in approximately 1 hour. Do not thaw TCS foods at room temperature. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large retractable wall of windows open directly to outdoor dining area with no insect prevention in place. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food items stored in HVAC mechanical room off of prep area. This room is not suitable for food storage. Remove food to dry storage area intended for food. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front of house employees cutting fruit and handling food items with no hair restraint. REPEAT. No point escalation as watches/jewelry items not observed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed various paper goods and single service items including pizza boxes stored in HVAC mechanical room off of the prep area. This room is not suitable for storage of single service items. Remove/relocate to appropriate area made for storage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed small dishwasher in dish room area not operational. Repair. REPEAT - no point escalation as gaskets replaced and all other equipment is operating as designed.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household Cabela’s brand dehydrator in bar area. Remove. If facility wishes to dehydrate foods, contact the department prior to purchasing equipment. Dehydration is a specialized process that must be reviewed and approved by the department prior to using. |