| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 shellstock tags not stored in chronological order for May. CDI: Tags rearranged accordingly. Observed pan of mussels in cooler drawer with no tag. CDI: Tag was in the cooler where mussels were stored prior to moving them to line. Tag placed in container of mussels. Observed one pan of mussels in walk in with 3 tags and 2 pans of mussels with no tag. Tag for one of the pans was found stuck to another pan. CDI: All 3 pans of Mussels voluntarily discarded. Observed pan of pre-shucked oysters with 2 tags. CDI: Oysters voluntarily discarded. Observed 14 tags from the month of June with no finished date recorded. VERIFICATION REQUIRED |
|
15
|
1.50
|
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 raw bison burgers stored over raw beef roast and pork loin in the walk-in. CDI: Products rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in the server reach in held above 41F. Air temp on cooler was 43F. CDI: Milk voluntarily discarded. Observed cheese wheel in prep top cooler holding above 41F. CDI: Cheese rapidly cooled as it was just placed in cooler less than 1 hour prior. Do not double stack cheese in prep top cooler. Observed romesco in prep top cooler above 41F. CDI: Product rapidly cooled as it was just placed in cooler less than 1 hour prior. Observed items from lunch that were in saute prep top above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 whipped feta and roasted carrots in prep top cooler with date of today when they were made yesterday. CDI: Dates corrected to 6/13, when they were prepared. Observed tomato sauce in reach in date marked 6/14 when the original batch was dated for 6/12. CDI: Product correctly dated for 6/12. Observed celery root puree and beets from 6/7. CDI: Products voluntarily 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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed roasted carrots cooling in 1/3 pan in reach in cooler. Observed roasted corn cooling in reach in cooler while tightly covered. REPEAT VIOLATION Facility has agreed to do a risk control plan. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bus tubs and green baskets with lids and utensils stored in them. The large containers had food debris. CDI: Containers and items from them were properly washed, rinsed, and sanitized. Observed ice wand in reach in freezer stored directly on shelf with no barrier. CDI: Ice wand was washed, rinsed, and sanitized. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on middle prep cooler on the cook line damaged. Observed walk in cooler compressor leaking. PIC stated he has already called in a work order with the refrigeration tech to have this fixed. Observed server reach in cooler air temp at 43F. CDI: TCS items (milk) removed from cooler. Cooler to be repaired. REPEAT VIOLATION Previous violation corrected.
4-502.11(A) Maintain utensils in good repair. Observed cracked cambro being used for sauce. CDI: Cambro voluntarily discarded. Observed Robo-coup body cracked and severely pitted. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer reading water at 201F. EHS dish plate was reading 159F. Thermometer would not go to 32F while placed in ice water. Thermometer read 100F when in ice water. VERIFICATION REQUIRED to ensure a properly calibrated and functioning max/min thermometer is on site. |
|
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. Observed build up on dry storage shelving. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 AC vent cover near dry storage and adjacent tiles with heavy dust accumulation. REPEAT VIOLATION Previous violation corrected. |