| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) boxes of raw jalapeño cheddar sausage stored above whole muscle meat in WIC meat locker shelving. CDI - PIC and EHS reorganized storage shelving to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket in grill side hot cabinet at a temperature of 132F. Observed french fries in hot lamp basket at a temperature of 129F. Observed four (4) highest elevated trays of food items in steamer area hot cabinet below 135F. CDI - Brisket, having been out of temperature for less than two hours, was reheated to above 165F utilizing steamer. French fries and out of temperature food in steamer area hot cabinet were voluntarily disposed of by PIC. REPEAT. A verification will occur no later than 07/03/2023 to verify functionality of hot cabinets to hot hold food consistently.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC ambient temperature at start of inspection at approximately 46F at 2:20 p.m. PIC stated that line checks (conducted at 10:30 a.m. and concluded at 11 a.m.) showed internal temperatures of 41F and below, correct for cold holding. Observed items in right side grill drawers above 41F. Observed all TCS food in salad prep top and unit drawers above 41F.
CDI - All out of temperature TCS foods in WIC above 46F were voluntarily disposed of by PIC. All out of temperature TCS food in WIC at 45F or below was rotated to walk in freezer to correctively cool. All out of temperature TCS food in grill drawers and salad prep unit were voluntarily disposed of.
Maintenance personnel arrived and calibrated the WIC such that its ambient temperature was observed at 38F consistently, and that all TCS foods were observed at 41F and below. In lieu of fully functioning refrigeration being available, facility will maintain a limited menu, such that TCS foods can be held in ice baths at prep units until they are fully functional, with ice added as needed. Facility will maintain temperature logs of food items held in this manner, with temperature checks occurring at least three times during hours of operation, with recordings of temperatures captured. Any TCS foods observed above 41F during temperature will be noted in the logs, disposed of, and replaced with a batch at or below 41F from the WIC. At end of shift, any TCS food items above 41F will be similarly disposed of, and TCS food at or below 41F will be rotated to WIC for proper long term cold holding.
A verification visit will occur no later than 07/03/2023 to verify functionality of all out of service cold holding equipment.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately eight (8) packages of out of temperature ROP salmon fillets in grill drawer without having been removed from deoxygenated environment. CDI - PIC and EHS discussed proper handling of ROP fish. Unopened salmon fillets were voluntarily disposed of by PIC due to temperature abuse. PIC directed employees to cut future packages of thawing ROP fish to prevent improper thawing. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two (2) garage-style patio doors open at time of inspection, with no additional means of preventing pest entry. REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (greater than nine (9) flies within the kitchen area over the course of the inspection. REPEAT.
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed customer with two (2) non service dogs on leashes enter establishment to be seated outdoors. CDI - Waitstaff seated customer and restrained animals in proper outdoor seating. Unless allowed as specified in NC Food Code 6-501.115 (B) and 6-501.115 (C), animals are not allowed within the interior premises of an establishment.
Note: Previously discussed options for having the garage style doors open during hours of operation were not met. Permit conditions pertaining to protection of the facility from pests and insect entry state that the facility must:
1) Keep patio area garage style doors rolled down during hours of operation
OR
2) Keep addition interior door and bar folding window closed, so as to separate open air patio from full interior dining room and kitchen,
OR
3) Install effective air curtains at garage style doors so as to prevent entry of flying insects or other pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four (4) food employees actively engaged in food prep (prepping ice baths, grilling, handling prepared RTE food with vinyl gloves, etc.) with wristbands and wrist watches. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately several (more than twenty (20) metal trays) at the drying rack wet nesting and stacked while wet. CDI - PIC and EHS discussed effective air drying of washed and sanitized equipment and utensils. Bins were separated and allowed to effectively air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of to go boxes at prep area shelving with exposed food contact surfaces. CDI - EHS inverted exposed food contacts of single service articles over course of inspection to prevent potential contamination. |
|
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 three (3) different pieces of refrigeration equipment (WIC, prep unit coolers) failing to hold TCS food items in their entirety. Observed both hot cabinets and grill drawer in part failing to consistently maintain temperature control. Maintain and calibrate equipment such that it functions to maintain hot and cold temperatures of food as needed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed one (1) three compartment sink faucet unable to be disengaged at time of inspection. Repair and maintain sink and plumbing fixtures such that they can be disengaged. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed main dumpster outside with melted, heavily damaged left lid. PIC informed EHS that facility dumpster had been damaged in a recent fire and that repairs had been scheduled to occur. |