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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee beverages in open glasses to be stored on prep tables throughout the kitchen, allowing for potential contamination to food products and/or equipment.
CDI - Drinks moved to a designated area that cannot contaminate food/equipment. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 the container of shellstock tags to not have the dates of when the last shellstock was used recorded on them since September. Oysters are not a common item served int he facility and they are only bought when they can get a good deal on them. 10 day VR to observe corrections going forward. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed two packages of cooked shrimp in the sushi bar 2 door lowboy at temperatures of 44-45F. Sushi manager was unsure as to why it was out of temperature but knows that it was brought up to the sushi counter this morning before opening at 12pm. REPEAT.
CDI - PIC placed cooked shrimp into blast chiller to rapidly 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 all of the items in the 2 cookline opentops to be held on time as per the PIC but he was not able to show how the items are labeled with start and discard times. PIC stated that all items are brought into the cookline opentops before lunch service starts at 12pm and discarded at the end of lunch at 2:30pm. Items are then restocked at 4pm for the dinner service.
CDI - EHS and PIC set up a white board with all items held on TPHC in the opentop refrigerators and they were time stamped for discard at 2:30pm. EHS advised the PIC that this white board must be maintained or another labeling method with start and discard times for all items held on TPHC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - Observed containers of shrimp tempura and fried chicken cooling in the cookline lowboy refrigerator. Items were observed at 71F and 93F, respectively. Items were in a unit that is not designed for rapidly cooling and were observed with tight fitting plastic wrap over the containers which does not allow for adequate air flow around the product. REPEAT.
CDI - PIC moved items to freezer drawers to rapidly cool. EHS emphasized that cooling must not be done in the cookline lowboy refrigerators and they items must be cooled in the WIC, WIF, blast freezer, or held on TPHC going forward.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
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 several shakers and condiment bottles at the cookline to not be labeled as to their contents. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned insert containers and pans to be wet nested on the clean dish racks. |
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