| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn the faucets off with his bare hands and then move to donning gloves for portioning pasta. CDI: Employee educated by EHS and washed hands properly. All other handwashing observed during inspection today was in compliance. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
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 Observed mussels in walk in cooler with no tag. CDI: Tag was held in a folder in the office. Ensure tag remains with the product until product is sold. Tag moved to the container. Facility orders shellstock for feature items only and had not sold any other shellstock in the past 90 days. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 100ppm quat at the 3-comp sink. CDI: Bulk chemical bottle changed out and then dispenser was at 400ppm.
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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. Observed sauces cooling in walk in freezer after 2 hours still above 41F. Observed meatballs cooling from yesterday above 41F. CDI: Items voluntarily discarded. Observed roasted garlic in oil cooling in walk in freezer at 0F/min. CDI: Product spread out into a hotel pan and then cooled properly in the walk in freezer.
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine cooling from yesterday still cooling from yesterday. CDI: Product voluntarily discarded.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 several items throughout facility in various prep tops above 41F. CDI: Product was rapidly chilled in the walk in cooler. Bean salad was over filled, and other items were double panned in the prep top coolers. Observed items in cooler drawer at saute above 41F. CDI: Product cooled. Cooler gasket is split causing air gap. Food removed. Observed some items stored in walk in cooler above 41F due to lack of air flow. CDI: Items voluntarily discarded (See capacity). VERIFICATION REQUIRED to ensure equipment function.
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 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 Observed mirepoix, quinoa, and grilled chicken with no date mark. Products were prepared yesterday or Saturday per PIC and prepped items in the walk in cooler. CDI: All items date marked.
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
|
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 Observed no asterisk on add on egg on brunch menu. CDI: Asterisk added during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several items cooling in deep lexans, with ice wands that were melted, and no stirring. Observed other items cooling in tightly covered deep lexans from yesterday including meatballs and lettuce. CDI: All items voluntarily discarded except for roasted garlic in oil which was moved to a shallow full sized hotel pan.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Overall facility has very minimal free space for air flow and proper functionality of the walk in cooler. Facility needs to reduce volume in the walk in cooler and reduce stress on the walk in cooler in such ways including but not limited to increasing the frequency while decreasing the size of deliveries, relocating produce that does not need to be refrigerated to outside of the walk in cooler, installing additional refrigeration, and utilizing cooling equipment optimally. VERIFICATION REQUIRED |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
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 one squeeze bottle of oil without a label. REPEAT VIOLATION Improvement from previous inspection as this was the only unlabeled bottle. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on line with no hair restraint. CDI: Employee donned hair restraint. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between shelf and sauce bottles on wall. CDI: Knives removed for washing. |
|
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 wet-stacked dishes throughout facility. CDI: Dishes separated for air drying. |
|
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 rusting shelves in the walk-in cooler. Observed damaged gaskets on several cooler drawers throughout main line of kitchen. REPEAT VIOLATION |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a pallet and stainless steel restaurant equipment stored in dumpster enclosure. Ensure all bulky items are removed if no longer needed. ‘
*This is a shared dumpster space.* |
|
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 dust build up in several areas, particularly over expo. Ensure more frequent cleaning.
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 rusted AC vent on ceiling near dish machine. |