| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at 3-comp sink pulling from tube less than 200ppm. Per PIC, facility uses dish machine to sanitize dishes. -CDI- Facility to use dish machine to sanitize dishes and hand mix sanitizer and continue using high temperature dish machine. -0-
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 |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk in RIC at 44F. Observed housemade apple syrup (contains baked apples and oats) sitting out at ambient air. Observed housemade truffle oil mixture (contains cooked garlic) in prep unit at 46F. PIC stated that he had brought milk in today from the grocery store. -CDI- PIC voluntarily discarded syrup and chili oil and milk remained in RIC and observed to be cooling down. EHS educated PIC on ensuring to transport items in a temperature controlled environment and keeping squeeze bottles partially filled or in bottom of prep unit to assist with temperature control and also placing housemade syrups containing TCS ingredients in temperature control or on TPHC. **REPEAT** -3-
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed multiple TCS items past date mark. Facility makes in-house syrups such as baked apple syrup (contains baked apples and oats), squash syrup (contains cooked squash), and carrot syrup (contains cooked carrots). Baked apple syrups date marked 9/10 (discard 9/16) and 9/18 (discard 9/24), carrot and squash syrups date marked 9/4 (discard 9/10). Observed housemade chili oil containing fresh garlic and oil date marked 9/15 (discard 9/21) and housemade aiolis containing fresh garlic and oil date marked 9/18 (discard 9/24) and housemade truffle oil containing fresh garlic and oil date marked 9/14 (discard 9/20). -CDI- EHS educated PIC on proper dated marking and all items voluntarily discarded. -1.5-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed unsalted butter being held on TPHC with a start time of 7 am that had not been discarded once the 4 hour time hold was reached. Time of observation was 11:09a. -CDI- PIC voluntarily discarded items. EHS asked PIC about TPHC procedures for milks (dairy and dairy alternatives). PIC stated that after 4 hours, milks are placed back into refrigeration. PIC also stated that sometimes facility uses TPHC for dairy milks and sometimes they do not but that it is always used for alternative milks (almond and oat). PIC stated that time stamp is always written on milks once they are opened. EHS educated PIC on ensuring to follow a consistent procedure for TPHC. Facility also has housemade syrups that are being held out of temperature control. EHS educated PIC on ensuring to hold these items within temperature control or add to TPHC procedures and follow 4-hour time hold. -0- |
|
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-/3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf-/3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed eggs on menu that were offered undercooked presented as “jammy egg”, observed disclosure that did not have wording “items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients”. Observed incomplete consumer advisory that stated “eating raw and undercooked food may increase the risk of foodborn illness”. **10 DAY VERIFICATION REQUIRED BY 10/5/26** -0.5- |
|
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 chicken salad cooling in RIC at a low rate. Item was found cooling in large plastic container with a lid. -CDI- EHS educated PIC on proper cooling methods and lid removed to facilitate rapid cooling. -0-
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on top of spray bottles. Observed one wiping cloth stored in soapy water and another stored in quaternary sanitizer water at 0 ppm. **REPEAT** -1- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed in-use avocados. When EHS asked PIC if avocados had been washed, PIC stated they had not. Ensure to remove stickers and wash avocados prior to use. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket heavily torn on both corners inside RIC 3. Repair torn gasket to ensure cold holding unit is maintained in good repair. **REPEAT** -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on shelving above prep unit. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls near knife magnet/behind prep unit. Increased and more thorough cleaning frequency recommended. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored above retail items in RIC. -0- |