| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink in server’s station at beginning of inspection. CDI - PIC filled paper towel dispenser. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 PIC stated they occasionally allow customers to order salmon underdone, but was unable to provide parasite destruction letter during inspection. CDI - PIC stated they will stop allowing customers to order salmon underdone immediately. |
|
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 almost all TCS foods in toppings prep cooler holding above 41F during inspection. PIC stated they have been having issues with that unit. PIC was able to verify that all foods in unit had been in there for less than two hours and moved them to WIC. Facility will discontinue use of unit until it is serviced, maintenance was called during inspection. 72 hour VR required. Repeat. Risk Control Plan to be discussed if no improvement by next inspection.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
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 PIC stated they will occasionally allow customers to order salmon undercooked. Salmon is not marked with consumer advisory on menu. CDI - PIC stated they will stop allowing customers to order salmon undercooked immediately. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in kitchen and customer dining area of facility during inspection. More frequent or thorough pest control measures 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 being held in sanitizer solution with concentration of 50ppm quat during inspection. CDI - PIC changed out for sanitizer with proper concentration. Repeat. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed whisk in dish pit area being stored as clean while heavily damaged. CDI - PIC discarded. Repeat. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose reel in mop sink with backflow prevention device not graded for constant pressure attached to a hose with a nozzle on the running end and water turned on. CDI - PIC turned off water and removed nozzle. Repeat. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large crack in floor tiles in dish pit area in need of repair or resealing. Repeat. |