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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee handle soiled dishes and switch gloves to handle clean dishes. CDI hands washed. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
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 turkey sandwich that was dated today though turkey sliced uyesterday. CDI item changed date. Observed enchilada sauce (8/7) and arugula (7/27). 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 . |
|
24
|
1.50
|
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 items on breakfast bar that was on time but no logs filled out for the morning. CDI items voluntarily discarded. Observed pizza station that uses time for lunch at 11 and logs pre-filled out. Told facility they must start time when all foods are pulled and check prior to service start time. CDI log discarded food at 41F and below and time will start when top is removed.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf,. Observed facility stated that undercook burger meat, salmon, and steaks to order. Facility has disclosure on glass but no advisory on menu that is posted. Add asterisk and consumer advisory verbiage. Verification required
Verbiage needed: “These items are served raw or undercooked. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. “ |
|
33
|
1
|
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 tomatoes and black beans that were cooling in walk in tightly covered and dropping at a slow rate in the walk in. CDI items cracked and placed in freezer for a quick chill. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed granola, dried cranberries and brown sugar bowls that were sitting on top of food shield near oatmeal and grits. PIC stated guests will pull items on top for easy dispensing. Told PIC bar needs to be managed to ensure food is protected at all times during service. CDI items moved underneath food shield to protect contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-401.11 Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention - Location (C)
Observed deli was paper, gloves, knives, and utensils stored under link line in unused deli area. CDI items relocated. |
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