| 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 Paper towel dispenser out at 1 hand washing sink. CDI - PIC placed paper towels at dispenser. 0 pts. |
|
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 Several pans of oysters were missing shellstock tag. Ensure each portion of shellstock is stored with the shellstock tag. CDI - PIC made copies of shellstock tag and placed them with each pan as they were all from same batch. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw fish stored on shelf above ready-to-eat lobster cakes. Do not store raw animal foods above ready-to-eat foods. CDI - Raw fish moved below lobster cakes. 0 pts.
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 |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most pans stored as clean still had sticker residue on them. 4 food processor blades also found with food residue on blades. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed. REPEAT
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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. 4 pans of blanched fries measured 68-74F and had been cooling for over 3 hours. TCS foods must cool from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours. CDI - Fries discarded.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Berblanc sauce in hot holding unit measured 120F. Bisque in other hot holding unit measured 118-140F. TCS foods in hot holding shall measure at least 135F. CDI - Bisque reheated to above 165F and berblanc discarded. 0 pts.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 44-47F. Air temperature of cooler was 45F. Also, eggs were being held out of temperature control with no TPHC procedures. Butter held on grill at 75F and was not held using TPHC. TCS foods shall be 41F or less. CDI - Eggs and butter discarded. PIC sent TPHC form to use for these items if they will leave them out of temperature control. Refrigeration technician arrived to establishment and repaired cooler during inspection. TCS foods had dropped to 41-42F by end of inspection.
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 . |
|
23
|
0
|
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 Cooked mushrooms, fresh mozzarella, and roast beef in line cooler were missing date labels. Crab meat and ham were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. 0 pts.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Lettuce was cooling in cooler on line at 45-53F. Blanched fries were cooling in deep container and did not reach 70F within 2 hours. Use walk-in cooler or freezer to cool TCS foods. Spread out large amounts of TCS foods to facilitate rapid cooling. CDI - Fries discarded and lettuce moved to walk-in cooler after it was repaired. REPEAT
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw fish was still in ROP packaging and completely thawed in walk-in cooler. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages. 0 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Bottles of oil and water were missing labels by grill. Label all working containers of ingredients that can't be easily and readily identifiable. REPEAT |
|
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. 2 roaches observed in dish machine area. Continue pest control treatments from company to ensure pests are not in premises. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
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. Torn gaskets present on drawers of coolers on line. Replace torn gaskets. 0 pts. |
|
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. Dust accumulating on ceiling vents near ice machines and on fan guards in walk-in cooler. Clean these areas more frequently. 0 pts. |