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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 |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed oyster bar handsink without soap at start of inspection. CDI - PIC rotated soap from available supply at bar handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) portions of frozen flounder sticks in ziplock bags in freezer stored above cake. Observed one (1) bin of oyster shooter mix stored above onion butter in oyster box RIC.
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 chicken stored behind and haddock raw shrimp in the fryer prep top unit.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of grated parmesan nesting within a larger bin of Parmesan flakes in steamer cooler drawer.
CDI - PIC corrected storage order at cold holding location as needed. PIC separated Parmesan containers to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mini RIC cooler and steamer prep top cooler with ambient temperatures above 41F. Observed approximately six (6) portions of TCS foods (buttermilk in Mini RIC, recently rotated elbow macaroni and spaghetti in prep unit) above 41F. PIC voluntarily disposed of buttermilk and rotated pasta portions to available cold holding. PIC delegated process of removing other TCS food items within units (blanched fries, raw shrimp, etc.) to WIC. REPEAT.
A verification will occur no later than 02/21/2026.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed one (1) bucket of QAC used to hold wiping cloths stored on shelf above flour and dredge bins. CDI - PIC moved bucket to nearby window ledge. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 flour and seasoned dredge bins at fryer area without labels. CDI - EHS affixed labels to containers. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocado in bin of unwashed avocados in WIC with stickers still attached. CDI - PIC voluntarily disposed of improperly washed avocado. Wash produce such that stickers and debris are fully removed from surface before washing; once washed store and handle as ready to eat food (I.E. separate container, gloved hands, etc.) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed approximately six (6) recently washed and sanitized metal containers on clean dishes rack above 3-comp sink wet nesting. CDI - EHS separated containers to allow for proper air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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) stack of single service articles (fryer baskets) at prep table with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
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