| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
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 - Observed insert containers of raw steak and raw scallops in the top drawer of the grill refrigerated drawer unit, directly above insert containers of RTE pork belly and packages of buns. REPEAT.
- Observed an insert container of raw beef chunks and raw scallops on the top shelf of the cookline lowboy refrigerator across from the stovetop, directly above containers of RTS Birria and Birria consume. REPEAT.
*RCP to be introduced in the facility to manage the consistent storage order violations on consecutive reports*
CDI - PIC rearranged the storage order of the grill drawers so that the RTE products are in the top drawers. Insert containers in the lowboy moved to bottom shelf and containers of Birria and birria consume moved to WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 an insert container of pickled squash in the cookline opentop refrigerator across from the stovetop that was not provided with a date mark. As per the PIC the item is pickled in house with a hot brine, which requires proper date marking. PIC stated that the insert container at the line was the last from the batch made on Monday.
- Observed an insert container of empanadas containing RTE chicken filling in the cookline opentop refrigerator across the fryers that were not provided with a date mark. PIC stated that they are made daily but for use the next day and the ones at the cookline were prepared the day prior.
CDI - PIC date marked items.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 a rice cooker of sushi rice at the sushi prep area to be held using TPHC but did not have a proper TPHC label stating a start and end time. Sushi prep employee stated that they had cooked it earlier before opening and had placed the sushi rice at the line at 4pm. REPEAT.
CDI - PIC placed time stamp on sushi rice for discard at 8pm. |
|
33
|
0.50
|
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 - Observed a large insert container of raw filet mignons at temperatures of 42-47F in the cookline grill refrigerated drawers. PIC stated that this was the last item the prep person had cut earlier today (approx. 4pm) and then was immediately placed into the grill drawers, which are not designed nor approved for rapid cooling.
CDI - PIC relocated tray to WIF to rapidly cool.
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 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed the facility thawing a large frozen piece of raw beef in a compartment of the 2 compartment prep sink and was observed fully submerged under warm (80-85F), stagnant water.
CDI - PIC drained warm water and beef was placed under running cold water. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage bins of rice, flour and sugar in the dry storage room to not be labeled as per their contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 a case of lettuce heads stored beneath the storage racks in the WIC, directly on the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the facility using a piece of absorbent cardboard to keep a cutting board from sliding at the cookline opentop refrigerator across from the stovetop. Cardboard is exposed to possible contamination from items on the cutting board and must be removed all together or replaced with a cleanable surface. |