| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
REPEAT: 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on table of prep unit. CDI - Drink removed. -0.5- |
|
14
|
0
|
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 oyster tags being stored out of chronological order for months of November and December. CDI - PIC re-organized tags according to chronological order. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed short ribs, shredded cheese and grouper cold holding between 47-68 F in their respective units. See temperature chart. Discussion with PIC revealed that the items were recently filled in the units and short ribs were left out for an unspecified amount of time to reheat. CDI - Cheese and grouper relocated to the walk-in cooler and short ribs taken to the oven to reheat > 165 F> -1.5-
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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition. (P). Observed chorizo (1/3-1/9) and sundried tomatoes (1/5/-1/11) being held for resale in the facility past their 7 day requirement. CDI - Foods voluntarily discarded for compliance. -0- |
|
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 can of butane fuel gel stored over the prep station downstairs. CDI - PIC removed/relocated the can to prevent contamination. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged prep top lids in kitchen, with one missing it’s handle. Repair or replace. 0 demerits due to different area observed and improvement from previous inspection. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 ice accumulation on shelving units and on the door handle inside of the walk-in freezer, rusted shelving units in the upright reach-in unit, and food residue accumulating on surfaces under the flat top grill. Recommend higher cleaning frequency -1- |
|
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 ice accumulation and debris on flooring inside of the walk-in freezer. Clean and maintain. -0- |