| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw calamari, doff gloves and don new gloves with no handwash. CDI: Employee corrected. |
|
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 server garnish plate with lemon and herbs with bare hands. Plate was served before EHS could intervene. CDI: Employee educated and staff handling garnishes washed hands and donned gloves going forward during inspection.
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 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink dispensing at 50ppm quat. CDI: Sanitizer was hand diluted to proper concentration.
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 |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon for donation cooked to below 145F. PIC stated that this is the process for the food donation program they are working with. Per donated food memo, “Food intended to be donated is considered regulated food while under the control of the permit holder and shall meet all requirements set forth in the Rules Governing the Food Protection and Sanitation of Food Establishments and the North Carolina Food Code Manual (Code).” CDI: Product was still cooling from the initial cooking process and therefore fully cooked to over 145F. EHS provided PIC with a copy of the donated food position statement via a link to the NCDHHS website in an email today. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed brussel sprouts with 30 min left to cool cooling in a deep, covered lexan. Product spread out onto sheet pans, cooled in the freezer and in 30 min was 41F.
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine cooling in the walk in while tightly covered at a rate of .036F/min. CDI: Product was separated into 3 pans and cooled to 41F in the remaining 30 min. Observed stuffed shrimp cooling in 3 tightly covered pans. CDI: Shrimp was uncovered and cooled to 41F in reach in cooler with remaining 20 min. Observed house-cut raw steaks cooling in deep covered lexans after 4 hours. Product was 44F. CDI: Lids removed and product cooled to 41F by end of inspection.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed spinach in cooler drawer above 41F. Cooler was turned off. PIC verified cooler earlier today and it was holding properly. Items were loaded within the hour and were therefore rapidly cooled in the walk in. REPEAT VIOLATION This was the only item out of temperature for cold holding today. Future cold holding violations will result in point deduction. |
|
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 Observed several items on the menu that are not served raw or undercooked are asterisked (ex: Ponzu, EVOO, creme fraiche, etc). Ensure that the principal menu item (ex: Tableside Steak Tartare) is asterisked to indicate that the dish has raw/undercooked ingredients; or that the individual ingredients of the item (ex: Filet mignon, egg yolk) are asterisked to indicate that those are the raw/undercooked ingredients. VERIFICATION REQUIRED |
|
33
|
0
|
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 Observed several items cooling while tightly covered and/or in deep pans including but not limited to house-cut steaks, shrimp cocktail, stuffed shrimp, romaine, tuna, and blanched Brussel sprouts. CDI: All items separated, uncovered, and rapidly cooled in the freezer or in the walk in cooler.
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 |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sea bass in cooler drawer at 55F. Employee stated that she thawed the product using running water earlier this afternoon. CDI: Product pulled and rapidly cooled in the walk in. Ensure that items being thawed do not rise above 41F. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored in buckets throughout facility at 0ppm quat. See #16. CDI: Buckets refilled with properly concentrated sanitizer. |
|
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 shelving in walk in coolers are rusted throughout. REPEAT VIOLATION PIC stated that he has been looking for replacement shelving but has been unsuccessful. Points not escalated today as PIC is attempting to correct the issue. Points may be escalated next inspection if additional progress has not been made. |