| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating on the main cook line upstairs. CDI: Employee educated. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee wet towel at handwashing sink and then wipe off area in front of grill. CDI: Employee educated. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 one tag missing last sale date. VERIFICATION REQUIRED |
|
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. Observed potatoes cooling on speed rack in walk in cooler with 15 min left still above 41F. CDI: Product moved to walk in freezer and cooled to 39F-40F. Observed mornay cooling in deep hotel pans with no stirring. According to cooling log, 1hr and 40min prior product was 189F. Product was 95-106F. CDI: Product split into double the amount of pans and stirred repeatedly to cool to 70F within 20 min. EHS recommends taking temperatures at more frequent intervals and as close to the start of the cooling process (135F) as possible to ensure that facility is able to monitor cooling process and adjust methods as needed to meet required parameters.
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 . |
|
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 is not been labeled, or if the label is incorrect. -P Observed large cambro of stock from 6/19. CDI: Stock voluntarily discarded. Overall facility has a strong date marking system.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed corn salad with no date mark in prep cooler. CDI: Prep date of 6/24 added to container.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 procedures for prep unit near ovens downstairs held on TPHC. CDI: Procedures written during inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 oyster special served raw and for “tinier seafood tower” with raw oysters and ceviche. CDI: Menus corrected during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 potatoes cooling on speed rack in walk in cooler. CDI: Potatoes moved to walk in freezer. Cooling procedures observed today include placing product on sheet pans at room temperature after cooking and then moving to the walk in. EHS recommends monitoring items until they reach 135F and then moving them to an active cooling method such as the walk in cooler. Observed mornay in several deep hotel pans with no stirring. CDI: Mornay separated into double the amount of shallow pans and stirred. Product then exceeded required cooling rate. Observed steak skewers and marinated shrimp cooling while tightly wrapped in walk in cooler. CDI: Wrapping removed. Observed onion dips and blackened onions coooling while tightly wrapped and stacked. CDI :Items spread out onto sheet tray and cooled.
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
|
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 some fruit flies in produce storage area. EHS recommends increasing pest control frequency. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket sitting on ground near oven on second floor. CDI: Bucket moved to rack. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop holder with standing water. CDI: Holder cleaned. |
|
55
|
0.50
|
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 dust build up on ceiling near stove area in downstairs kitchen. Observed dust build up on AC vent cover and part of ceiling adjacent to cover in prep room.
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 minor rust starting on AC vent cover in prep room. |