| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee place raw beef steak on grill with gloved hands, take off gloves and attempt to don new glove without a hand wash. CDI- PIC interned and had employee properly wash hands and then don new gloves. |
|
14
|
0
|
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 shell stock tags for oysters not in chronological order. Ensure all shell stock tags are in chronological order by day. CDI- PIC reordered shell stock tags. -not a repeat due to last inspection violation being for keeping tag with oysters, all tags dated and with current batches as well- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer bucket with concentration of 0ppm. CDI- PIC changed sanitizer and concentration was 200ppm.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple ladles, strainers, scoops, and spoons with food debris and residue on food contact surface stored as clean. CDI- PIC placed all utensils in dish machine to be washed, rinsed, and sanitized. 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
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with black/pink buildup. Clean. |
|
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 Observed pineapple chili sauce above 41F at oyster line due to ice not covering bottle. Bottle had been placed in ice one hour prior. CDI- PIC placed in WIF to rapidly cool. Observed all TCS foods in walk in cooler above 41F, see temperature chart. Ambient temperature of WIC 39F when taking temperatures. Temperature monitoring device indicated that WIC had gone above 41F and came back down in the few hours prior to the inspection starting. CDI- PIC and EHS monitored temperatures and all TCS foods cooling at proper rate prior to inspection completion.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pasteurized shell eggs in container on counter on 4 hour TPHC with no time label. CDI- PIC labeled with start and end time.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written TPHC procedures available for pasteurized eggs. CDI- PIC drafted procedures with EHS.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer spray bottle with no label. CDI- PIC labeled spray bottle. |
|
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 Observed raw chicken, egg wash, blue cheese dressing, shredded mozzarella cheese, mozzarella cheese balls, pico de gallo, sliced tomatoes, shoyu beef, rice and veggies, slaw, roast beef, shredded lettuce, and yogurt dill sauce prepared from this morning cooling in prep units with about 1 hour left to cool to 41F. CDI- PIC moved all items to WIF to rapidly cool, see temperature chart. 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 . |
|
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 seasonings and oils in secondary containers without labels. CDI- PIC labeled containers. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on cutting board. CDI- PIC moved to sanitizer bucket. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being utilized to scoop lettuce. CDI- PIC replaced bowl with scoop with handle.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.Observed scoop handle touching sugar. CDI- PIC removed scoop handle.
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 two knives stored on unclean portion of prep unit. CDI-PIC replaced knives and stored them on prep unit cutting board. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked together while wet. Separate dishes. CDI- PIC separated dishes. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.Observed several wooden charcuterie boards with splintered/cracked wood. CDI- PIC voluntarily discarded boards. Observed metal speed rack with heavy buildup of rust. Resurface or replace. |
|
49
|
0.50
|
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 gaskets on reach in units with buildup. Clean. Observed squeeze bottles with sticker and sticker residue. Clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 several cracked floor tiles throughout kitchen and WIC. Repair. |