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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 |
|
|---|
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 1 pan of mussels was missing shellstock tag. Shellstock tags must be with the shellstock until it is used or discarded. CDI - PIC could not find tag so the mussels were discarded. Also, some tags in the folder from September and August tabs were missing the dates on them. Ensure staff write the date the shellstock is used on the tag and keep them for 90 days from that date. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. Vegetable stock measured 87F at 3:30PM. Lobster stock measured 110F at 3:30PM. Both began cooling at 1:30PM. Also, bravo sauce measured 110F and began cooling at 11:30AM. TCS foods must be cooled within the proper cooling time/temperature: 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Vegetable stock and lobster stock were both reheated to above 165F and they re-started the cooling process using ice baths. The bravo sauce was discarded. REPEAT
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Veggie sofrito measured 44F in walk-in cooler. Bravo sauce and mushroom sauce in sandwich cooler top measured 44F and 47F. TCS foods in cold holding shall measure 41F or less. CDI - Sauces in sandwich cooler were moved to walk-in cooler to cool. Veggie sofrito was discarded. Improvement from last inspection so reduced to half credit. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tomato garlic sauce and mariscos sauce in sandwich cooler top were both missing prep date labels. Also, several trays of empanadas in upright cooler on line were missing date labels. Empanadas in walk-in cooler were also missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days from preparation. CDI - PIC placed date labels on items. //
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 Container of pork stock in walk-in cooler was prepared on 9-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - Pork stock 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 |
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 Vegetable stock and lobster stock were cooling in large, deep containers in walk-in cooler and were not going to meet cooling parameters. Bravo sauce was also cooling in a deep containers and was above 70F for more than 3 hours during cooling process. CDI - Vegetable stock and lobster stock were both reheated to above 165F and cooled in ice baths. The bravo sauce was discarded. REPEAT
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook was wearing a watch while preparing food. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on the reach-in cooler beside walk-in cooler door. Replace torn gaskets. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 cell phone was observed on cutting board on line. Do not store employee personal items where they can potentially contaminate food. Store in a separate area. CDI - Cell phone moved and cutting board sanitized. |
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