| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one (1) employee contact sandwich wrap with barehands. CDI - Sandwich was disposed of and employee washed hands before donning new gloves to continue food prep.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 one (1) tray of shellstock (mussels) held in prep unit drawer with no tag. Multiple identical tags were stored with original container. CDI -Tag was rotated to in use container at prep unit storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not registering any sanitizing strength at time of inspection. CDI- dish machine was repaired and register sanitizing strength between 50-100 ppm.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave oven with accumulated splatter. Per conversation with PIC, microwave is cleaned at least once per 24 hours. Clean as needed.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) tray of fried chicken breasts at temperatures between 117F and 135F in overhead warming cabinet. Per conversation with chef, chicken had been fried approximately 45 minutes prior. CDI - Head chef reheated chicken to above 165F in fryer.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately six (6) TCS food items throughout cold holding units (bottled ranch at prep line cooler one, bottled Caesar dressing (pasteurized eggs) in prep line cooler two, bagged salad mix, lettuce, and edamame in prep unit drawers, etc.) at temperatures above 41F. Per observation and conversation with PIC, units were holding other TCS food items at 41F and below and ambient temperatures of units were sufficient for cold holding TCS foods. PIC confirmed that TCS foods had been placed within units less than four hours prior. CDI - TCS foods were rotated to walk in cooler to correctively cool.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC whiteboard at start of inspection with time marks indicating holding times of greater than 4 hours (11a - 4p) CDI - PIC corrected board and EHS observed proper disposal of TPHC food items at proper times. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) standing bins (sugar, cornmeal and flour), as well as approximately four (4) spice shakers and one (1) bottle of water at grill lined without labeling. CDI - PIC and EHS labeled working containers. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately four (4) boxes or packaged food items (beef sides) throughout walk in coolers and walk in freezer (separate from recently delivered food items) stored on the ground. Elevate packaged food as needed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored in-between prep tables in kitchen area. CDI- knives were removed and properly cleaned.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water that was 79 F. CDI- items were taken to dish machine. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 one (1) box of single-use articles (pie tins) in downstairs prep room stored on the ground. Elevate single use and single service articles as needed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster door open at time of inspection. CDI - EHS closed door prior to returning to interior premises. |