| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided to the handwash sink at the oyster bar. Soap dispenser was observed to be broken.
CDI - Squirt bottle of soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink adajcent the stovetop at the cookline and the handwash sink at the dishwashing area to not have paper towels provided at the time of the inspection.
CDI - Paper towels provided. |
|
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 the top refrigerated drawer across from the stovetop, directly above containers of RTE lobster and lemons. REPEAT.
CDI - Raw shelled eggs moved to the bottom drawer.
- Observed 2 large plastic bins of raw beef scrap to be stored on a lower shelf shelf of the WIC, directly below containers of raw chicken. REPEAT.
CDI - Raw beef scraps moved to the rack with other raw beef.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of plastic and metal insert containers to be stored as clean on the clean dish racks across from the ice machine and had visible food debris and sticker residue on their surfaces.
- Observed multiple dicers to be stored as clean on the overhead shelf at the back prep line and had visible food debris on the blade and other food contact surfaces.
CDI - All items brought to dishwashing area to be W/R/S.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes to be stored in the cookline opentop across from the flattop grill at temperatures of 57F. Container was observed to be overfilled past the fill line. Bottom layers observed at 41F or less. PIC stated that nothing is kept in the opentops overnight and it is stocked from the WIC at around 9:30-10am daily. REPEAT.
- Observed insert containers of shredded cabbage, cut salami, shredded mozzarella, and cut cherry tomatoes to be at temperatures of 49-53F in the opentop across from the breading station at the cookline. PIC stated that nothing is kept in the opentops overnight and it is stocked from the WIC at around 9:30-10am daily. REPEAT.
CDI - All out of temperature items moved to the WIC to rapidly cool.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed insert containers of seared tuna, fruit mix w/ cut melon, and sliced deli ham to be stored in the cookline opentops, refrigerated drawers, and the WIC all to not be provided with date marks of any kind on them. PIC stated that all items were from the day prior.
CDI - Date marks provided for the items.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of plastic and metal insert containers to be wet nested on the clean dish racks across from the ice machines. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. REPEAT. |
|
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 areas in the dishwashing area to have accumulations of pooled water. |