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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the provided Mecklenburg County employee health policy on site but it was observed to be incomplete with only 3 employee signatures.
CDI - PIC had all employees on site sign the employee health policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shelled eggs to be stored in a refrigerated drawer across from the flattop grill and was stored directly behind containers of RTE blanched vegetables. REPEAT.
CDI - PIC removed eggs from drawer and stated that they will not keep the eggs in the drawer going forward. EHS provided education on proper storage if they would like to keep them at the line in the future.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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. - Observed an insert container of raw chicken breasts to be stored directly behind an insert container of raw beef in the bottom refrigerated drawer beneath the grill.
CDI - PIC rearranged drawer so that the raw chicken was at the front and raw beef was behind.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of raw burgers, raw salmon, raw chicken breast, cheddar cheese, white cheddar cheese, and 3 insert containers of raw steak to all be at temperatures of 42-47F in the grill refrigerated drawers. PIC stated that nothing is kept in the cookline refrigerators overnight and all the items in the drawers were pulled from the WIC at approx 10:30am. Ambient temperature was observed at 62F. Unit was observed to be off at the time of the inspection with the PIC stating that when the cleaning crews wash the floors they sometimes trip the breaker for the units.
CDI - PIC relocated all items to the WIC to rapidly cool. Breaker turned back on for refrigerated drawers and the unit was observed at 40F by the end of the inspection.
- Observed the top layer of an insert container of portioned raw chicken to be at a temperature of 57F in the breading station opentop refrigerator. Container was observed to be overfilled at the time of the inspection, leaving the top bag to be out of refrigeration. Item was out of refrigeration for an unknown amount of time.
CDI - PIC voluntarily discarded the out of temperature bag of raw chicken.
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 . |
|
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 a plastic insert container of ranch dressing to be at a temperature of 51F and was cooling in the breading station lowboy refrigerator, which is not designed nor approved for rapid cooling. REPEAT.
CDI - PIC relocated to WIC to rapidly cool.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed 2 plastic containers of raw snapper to be thawing at the oyster bar prep sink with the faucet turned off. Water in the containers was observed to be at 55F but no running water was being used during the thawing process.
CDI - Prep sink faucet turned on.
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. - Observed a sheet pan of vacuum packaged raw halibut filets to be thawing in the WIC. Package thawing instructions state “remove from package” and there were no cuts observed in any of the packages.
CDI - Employee put cuts into each package, removing the fish from its vacuum sealed environment. |
|
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 one live crawling insect on the wall at the dishwasher area. |
|
49
|
0
|
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 the gaskets and interiors of the cookline refrigerated drawers to have accumulations of grime/food debris. |
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