| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy did not have non-typhoidal salmonella. CDI: PIC printed out the updated version from the NCDHHS website during the inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea clean up plan on site. CDI: EHS sent PIC a link to the state written plan and explained requirements. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P Observed employee wash, rinse, and then dip a lid in the sanitizer for less than 5 seconds. CDI: Employee educated on correct contact time and lid was properly sanitized. |
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked carrots cooling in a deep, covered container in the walk in at a rate of .0125F/min. CDI: Product was placed on sheet pans and rapidly cooled to 41F in the walk in. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked broccoli date marked 12/3, cooked onions at the bar date marked 12/1 and 11/26. Observed vegan egg nog made from almond milk egg nog from 11/29. CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for egg nog served with cracked raw egg whites on the speak easy menu. CDI: Consumer advisory was added to the bottom of the menu and the egg nog was asterisked. Observed pork can-can which is fully cooked was asterisked on the main menu. CDI: Menu was corrected by removing the asterisk. |
|
33
|
0.50
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked carrots cooling in a deep, covered container. CDI: Items moved to sheet pans and rapidly cooled to 41F. Observed mornay cooling in a deep, plastic container in an ice bath. EHS and PIC discussed tracking cooling as well as methods where ice should be above and around the product and metal pans should be used when possible. Mornay was right at 135F when EHS temped it, 1.5 hrs after it was removed from cooking and placed in ice. CDI: Mornay was split up into multiple pans and multiple ice baths and was meeting the proper rate for cooling. REPEAT VIOLATION Some improvement from previous inspection as branzino cooling and prep methods have been changed. Branzino was not above 41F even after being prepped today. |
|
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 unlabeled squeeze bottle that PIC identified as oil. CDI: Bottle labeled. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling vent with heavy dust build up near dish machine in bar building. Ensure more frequent cleaning.
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 floor tile along front of main grill line is broken, cracked, and many areas are missing large chunks of tile throughout. Floor is no longer smooth and easily cleanable and must be repaired or replaced. REPEAT VIOLATION PIC stated that the contract company and the facility are working to have it replaced. |