| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf. Observed three containers of oysters without their shellstock tags in the walk-in cooler. PIC stated they have the tags at prep top. Discussion on the importance of keeping the tag with the product. CDI - 2 of 3 containers of oysters voluntarily discarded as their tags could not be retrieved. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed grayish pink and black biofilm build-up on metal catch plate inside two ice machines. Increase cleaning frequency and maintain clean.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine in use during today’s inspection with sanitizer
registering at 0 PPM. From discussion with PICs, daily verification of sanitizer not conducted this morning. CDI - PIC contacted ALCO technician who arrived onsite and discovered a hole on dispenser line and repaired equipment. Dish machine now sanitizing at 50 PPM. EHS reminded staff on importance of daily verification of equipment with facility checklist.
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 160 F as measured by a max/min thermometer. - P. Observed high temperature sanitizing dish machine (used for bar glassware) achieve a max of 157.5 F after 6 cycles. CDI - PIC contacted ALCO technician who arrived onsite and repaired dish machine via turning up booster heater. Final rinse temperatures recorded at 160 F. -1.5-
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed no SOP for TCS foods held on TPHC. CDI - EHS discussed and provided TPHC form during inspection. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door leading to exterior left open upon arrival to facility. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented canned goods (tomato sauce, coconut milk and pineapple juice) stored with intact canned goods at dry storage rooms. CDI - Dented products removed by PIC and voluntarily discarded. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shared walk-in freezer and large prep unit out of order. Units not in use. Facility waiting on repairs.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards. Replace/resurface. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no means to test final rinse temperature at dish machine. PIC has ordered irreversible registering temperature indicators for measuring the utensil surface temperature. -0.5-
Verification visit is required. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water pooling at these areas: Flooring below ice machine and utensil shelving unit. Also observed rusting on flooring surrounding ice machine and at threshold of 1 walk-in cooler. Keep and maintain clean. -0- |
|
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 food stored with and above resale foods in the upright reach-in unit. -0- |