|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 160F as measured by a max/min thermometer.-P. EHS observed high temp dish machine in banquet kitchen not achieving a final rinse temperature of 160(see temp chart). PIC placed work order. Facility two high temp machines; larger unit was observed reaching above 160F. Facility can operate and has been instructed to utilize the larger machine until smaller unit can be repaired. PIC placed signage on dish unit stating in dish repair. EHS will return in 3 days for VR. (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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed lobster meat, cheddar cheese, and cavatappi pasta, chicken, sausage, thick cut ham, and raw scallops above 41F (see temp chart). PIC stated items should have been in unit overnight and not removed from unit. PIC stated temperatures are checked daily but not documented. Food employees are instructed to document ambient temperatures of each unit daily. EHS advised to log temperatures of TCS items moving forward to allow for better long term compliance. EHS observed large containers that could potentially block air flow and advised PIC to try smaller containers to see if it improves ambient temperatures. CDI - PIC voluntarily discarded items. Raw proteins were observed below 45F and PIC moved items to freezer to quickly cool. (0)
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS observed tuna poke and cold smoked salmon served on menu without an asterisk. EHS observed disclosure and reminder on menu, and observed asterisks in proper places for other items. PIC stated facility is in between menu’s and the current menu is temporary but will make the changes. EHS will return in 10 days to observe compliance. (0.5) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 EHS observed lettuce wedges and egg yolk mix cooling in RI #9. EHS observed tight fitting lids and plastic wrap. EHS observed no active monitoring during this time and observed no temperature change after thirty minutes. EHS provided education on cooling methods. CDI - PIC removed cover and stirred products while utilizing ice to ensure items quickly cooled. (0.5)
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 . |
|
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. EHS observed ROP’d fish in WIC thawing while still in packaging. EHS observed packaging stated to remove fish from packaging prior to thawing. CDI - PIC instructed food employee to remove fish from packaging while thawing. (0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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. EHS observed food residue and build up accumulating in gaskets of make units and WIC’s. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed wall by hand wash station becoming brittle and breaking apart near the bottom of the wall; this has also created a space between the floor tiling and the wall. EHS observed the tile floor trimming beginning to expand away from the wall creating a large gap between the tile trimming and walling. Facility has tried to fill with insulation but it is not a sufficient barrier or seal. EHS observed concrete tiling by tilt skillet breaking and creating an area for standing water. Repair. REPEAT.
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. EHS observed food debris and grease residue accumulating behind grill and make line are in banquet kitchen. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed ceiling tiles through banquet kitchen hallways and near the back area of dish pit that are porous. EHS advised to replace tiles with smooth and durable ceiling tiles that can be easily clean. PIC stated facility has received replacement tiles for this issue but have not installed them at this time. REPEAT. (1) |
|