| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee tasting food with bare hands and return to cooking and observed employee touching food with bare hands to to check rice dumplings. CDI
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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
Observed on catering carts seared tuna over RTE food, raw chicken and raw beef over cooked food, and raw chicken that was above RTE food. CDI items reorganized.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce that was stored above RTE food on bakery shelf in walk in cooler.
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
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed front dish machine that was reaching highest of 155F after multiple cycles. Verification required. Facility will use dish in back banquet kitchen until front unit looked at
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
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 heavy cream, rice, feta cheese bags, clarified butter, hummus, mozzerella, and stuffing mix not dated. CDI discarded.
Observed beef tallow (12/19), ceasar dressing (12/30), spinach mix (2/2), crab mix (2/1), pepperoni (1/27), prosciutto (1/20), tasso (1/28), crab meat mix (1/20), and other items held past 7 days. CDI items discarded.
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 . |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
3-502.11 Obtain a variance for specialized processes.-Pf
Observed facility utilizing ROP outside of what plan was approved for. Observed ROP cooked vegetables, duck confit, samosa filling, diced potatoes, short ribs, Kofta, dal, raw stir fry chicken, corn puree, corn stock, and multiple other items in walk in freezer. Verification required. Repeat.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility labeling raw beef tenderloins with date but does not have insurrections on all bags to maintain frozen until use and remove from back before thawing. Verification required. |
|
32
|
1
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility using cryovac machine to ROP cooked items and other raw meat outside of HACCP plan without applying for a NC variance. CDI - PIC instructed staff to discontinue until a NC variance obtained for this process. Repeat.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed latch for walk in unit that was missing and walk in unit door does not fully close and stays ajar. Unit is currently holding TCS foods at 41F and below but must correct immediately to prevent temperature violation. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal drinks stored on prep table where food was actively being prepared and an open cup on top of dish machine. |