| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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 one (1) pan of ready to eat celery sticks stored below one (1) pan of smoked salmon fillets in prep unit 2. CDI - EHS discussed storage of ready to eat raw products (smoked salmon, sushi fish, oysters, etc.) and other ready to eat foods. (Raw ready to eats should be stored such that they are not kept above other ready to eat food items. EHS rotated salmon and celery to prevent potential contamination. EHS provided RIC storage order guide.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) TCS food items (two single service trays of fried jalapeños, one bowl of house made fried onion strings) at prep window at start of inspection above 135F. Observed items fall below hot holding temperature; when asked PIC stated that items were to be kept at the prep window and used as needed. (Heat lamp was observed at prep window, but an ambient temperature under heat lamp was observed at 109F). CDI - Jalapeños were voluntarily discarded, onion strings were reheated to above 165F via fryer and kept in a metal bowl in over head oven at grill line as a means of hot holding. EHS provided blank TPHC chart, should establishment opt to hold cooked items at ambient temperature.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep table RIC (mozzarella cheese and risotto cooling from rotation, open whipping cream) above 41F. Items that were observed at 41F in the Prep table RIC were observed as increasing in temperature. Items that were at one point observed at 41F or below were rotated for corrective cooling and storage in WIC. Items above 41F that had been stored long term in RIC or could not have been verified to have been rotated in the previous four hours were voluntarily disposed of by PIC. A reversible temperature indicating label was applied to inner door of the unit. A verification will occur no later than 06/23/2023
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 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs in WIC stored in water. Do not store ready to eat or raw proteins in direct contact with added water or ice; utilize additional pans or ice bags as needed |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in two (2) sanitizer buckets below necessary concentration. CDI - Sanitizer in buckets was dumped and replaced with newly prepared, properly concentrated sanitizer. REPEAT.
Note: wall tower sanitizer appear to not be properly mixing sanitizer solution for buckets. solution prepared at 3 compartment sink was observed as being properly concentrated QAC sanitizer. Utilize test strips to verify concentration of QAC sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of in use wiping cloths stored at rack adjacent to walk in freezer stored on the floor. CDI - EHS elevated bucket to prevent potential contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently sanitized metal pans at dry racks stacked wet. CDI - EHS and PIC separated out wet stacking dishes to improve drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed approximately three (3) flattened cardboard boxes stored on the floor in front of WIC door. Dispose of flattened boxes and, if needed, replace with non absorbent, non slip surfaces, such as cleanable rubber matting. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test paper for chemical sanitizing dish machine at time of inspection. PIC stated that test paper had recently been contaminated and that a delivery was scheduled to arrive. CDI - During inspection, replacement test paper was received and observed by EHS.
Note: EHS observed facility with chemical towers labeled for sink and surface cleaner, but no sink and surface cleaner in use at time of inspection. Should facility begin utilizing sink and surface cleaner, provide effective test kit for sink and surface sanitizer. |