| 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 the handwash sink closest to the office/WIC to have a silicone ice tray stored in its basin.
CDI - Silicone ice tray removed from basin. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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. - Observed an insert container of raw chicken stored on a shelf directly above containers of raw oysters and raw fish.
CDI - Chicken moved to lower shelf in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs stored behind insert containers of cooked/RTE rice in the cookline opentop refrigerator across from the stovetop. REPEAT.
- Observed almost all sheet pan of raw skirt steaks stored on a rolling rack directly above a sheet pan of beef empanadas in the WIC. REPEAT.
CDI - Eggs relocated to front of unit so that they cannot contaminate other RTE items. Skirt steak relocated to below beef empanadas on the speed rack.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed almost all stacks of cleaned insert containers/pans to have sticker residue or whole stickers still on the exterior of the pans. EHS explained to PIC that it is crucial that the stickers are removed from the pans during the dishwashing process and prior to them being stacked and stored as clean. Facility must look into alternative date marking systems/date marking labels if they cannot remove the current date labels from the sheet pans. 3 day VR to observe improvements made and long term solution to the problem figured out.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of beef empanadas stored in the opentop refrigerator across from fryers at temperatures of 44-50F. PIC stated that they were placed into the unit at 4:30pm. REPEAT. Improvements noted from previous inspection.
CDI - Empanadas moved to the WIC for rapid cooling.
- Observed a squirt bottle of aji (yellow pepper sauce made with dairy) stored in an insert container in the cookline opentop refrigerator across from the fryers at a temperature of 47-48F. PIC stated the condiment is kept in the unit overnight.
CDI - PIC voluntarily discarded aji sauce.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the sushi rice being held on TPHC at the sushi prep area and was not labeled with its start time and discard time.
CDI - PIC time stamped sushi rice for discard. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed canisters of butane fuel stored directly on the prep surfaces of the cookline.
CDI - Butane relocated a lower shelf. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf - Observed a ROP machine in the facilities back prep area and ROP packages of fresh fish in the WIC. PIC stated that they have recently started the ROP of the fish when they receive it to preserve freshness. PIC states that they receive fresh fish, break it down, and then ROP the fish to be placed into the freezer and then eventually thawed and used on the cookline. 3 packages of raw salmon, 2 packages of raw halibut, and 2 packages of raw tuna were found to in the WIC that were ROP’ed earlier today. PIC was unaware of an approval process that is necessary for conducting specialized processes. All ROP’ed fish were immediately removed from service and PIC agreed to not use the machine going forward until an approved HACCP plan was obtained. 3 day VR to be conducted to ensure facility does not continue to use ROP machine. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed an insert tray of ready to use/washed avocados in the cookline opentop refrigerator across from the stovetop with stickers still on the outside. REPEAT.
CDI - PIC removed avocados and they were rewashed and had the stickers removed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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. - Observed an ice cream scoop that was stored in a container of 70F water directly above the dessert lowboy by the sushi area.
CDI - PIC emptied container of water and scoop was placed at dishwashing area to be W/R/S. |
|
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 the interior base of the cookline grill drawers to have accumulations of food debris. |