| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed mold growth on peppers stored in small RIC as well as mold growth present on strawberries on the speed rack in the WIC. -CDI- PIC voluntarily discarded. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- Facility undercooks salmon and swordfish, documentation not available at time of inspection. PIC stated that facility will fully cook fish to 145F until documentation is provided (parasite destruction and farm raised letters) -10 DAY VR- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink biofilm buildup present. Increase the thoroughness and frequency of cleaning schedule. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed entire prep top 1 out of temperature with an ambient reading of 50F along with improperly stored TCS food in prep top 2 with a temperature above 41F. PIC voluntarily discarded all TCS food above 41F. -3 DAY VR-
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 |
Yes
|
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 to increase training 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 sauces in the WIC past 7 Day date mark window, along with RTE crab in prep top 2 past 7 day date mark window. -CDI- PIC Voluntarily discarded all out of date foods.
-Number of items out of compliance decreased- NO POINT ESCALATION
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed the “goopy burger” on the brunch menu without an asterisk to represent that it can be ordered undercooked. However, there was an asterisk for the goopy burger on dinner menu. Must include asterisks on the brunch menu for this menu item. -10 Day VR- |
|
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 no labeling on multiple squirt bottles oils throughout facility. -CDI- PIC labelled oil bottles. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present near the dish machine and throughout the kitchen area. Pest control must be increased. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked on clean dish rack. Ensure containers are air dried prior to stacking. |
|
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. Observed prep top 1 with an ambient reading of 50F. |
|
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 and dust buildup present on shelving throughout the facility as well as large amount of dust accumulation present on the exterior of cast iron pans near cook line. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open dumpster lids. Lids must be closed to prevent pest harborage. |