| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) container of unwashed strawberries in WIC with some minor growth. CDI - Head chef voluntarily disposed of contaminated food item. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce containers (strawberries, cherry tomatoes, cucumbers) stored over ready to eat items in WIC. REPEAT
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 one (1) container of Caesar dressing (containing raw shell egg) in WIC above ready to eat foods items with other dressings and sauces. CDI - PIC and head chef rotated WIC as necessary. EHS provided WIC storage order guide to PIC. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) plate of cut Brie cheese in mini RIC 1 with date mark 10/22. CDI - Head chef voluntarily disposed of Brie cheese.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on tray of deviled egg halves in Mini RIC 2. CDI - Head chef confirmed date of preparation for eggs (10/28) and affixed proper date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 one (1) portion of TCS food (garlic Parmesan sauce) at prep top, next to time marked flour bins, with no label. Per conversation with PIC and head chef, garlic parm is used within 4 hours and disposed of as flour is sifted, at a four hour time period. EHS observed written TPHC plans in office for butter and garlic based oils held at expo (not in use at time of inspection). CDI - Garlic Parmesan sauce was time labeled to match flour bins (11a - 3p) EHS provided blank TPHC instructions to PIC; add new items, labeling instructions, disposal methods, etc. to existing TPHC plans as needed. |
|
33
|
0.50
|
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 Observed one (1) container of pico de gallo, made on the day of inspection, cooling from prep. Observed one (1) tray of recently portioned crab cakes cooling at an insufficient rate in WIC. CDI - Head chef voluntarily rotated pico de gallo to flat tray to allow for improved cooling in Beer WIC. Head chef removed wrapping to allow for more effective cooling of crab cakes. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed effective overnight cooling of food items and other items prepared during day of inspection.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 one (1) working container (rolling bin of sugar) with no labeling. CDI - PIC affixed label using painters tape. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth at prep table. CDI - PIC rotated wiping cloth to readily available container of concentrated sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rolling sugar bin with bowl stored within as dispensing utensil. CDI - Head chef donned gloves and removed bow from container. Utilize utensils with handles when stored within containers. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral bathroom. Provide covered waste receptacle for female or gender neutral restroom. |