| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed handling cell phone and then handled clean dishes without washing hands. Employees must wash hands after handling objects that contaminate their hands. CDI - Employee educated and she washed her hands. 0 pts. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
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 1 container of half shell oysters were missing shellstock tag in cooler on line. Blue Point oysters at oyster bar were missing shellstock tag. Maintain the shellstock tag with the shellstock until shellstock is used or discarded. If oysters from one box is split up, then the tag needs to be copied and the original tag or the copy tag need to be with both batches. CDI - PIC discarded oysters without tags. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. Mac and cheese sauce measured 104-111F after cooling in deep pans in freezer for 1 hour 40 minutes. Use ice bath to cool this amount of sauce. CDI - PIC put pans of sauce in ice bath and they reached 70F within 2 hours. Kept at half credit due to different circumstances from last inspection. REPEAT
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 . |
|
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 Mac and cheese sauce was cooling in deep containers. Lobster meat measured 66F and was cooling in drawer of line cooler after preparation. Seafood salad measured 52F and was cooling after portioning in sandwich cooler top. Use walk-in cooler to cool TCS foods after portioning or preparation. Use ice baths to or shallow pans to cool large batches of sauces or soups. CDI - Mac and cheese sauce moved to ice bath. Seafood salad and lobster meat moved to walk-in cooler to continue cooling. 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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed on wall at dish machine area. 1 earwig observed in middle vat of water in 3-compartment sink. Maintain premises free of pests. Continue treating for pests with pest control company. Kept at half credit due to no increase in severity from last inspection. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 bag of crab observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was preparing food with bracelets and a watch on wrists. Food employees must not wear jewelry on their hands or wrists. 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. Several torn gaskets present on cooler doors on line. Replace torn gaskets. 0 pts. |
|
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. Employee drink observed on cutting board on line at beginning of inspection. Store employee drinks and personal items in a separate location. 0 pts. |