| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
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 mussel tag with no last sold date documented. Mussels were ran as a special over a weekend a few weeks ago. CDI: Sales tickets were reviewed to determine the last date of sale. EHS educated staff on requirements. Mussels are not on the current menu and PICs stated they would likely not run them for several months. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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 turkey breast cooling in walk in cooler at a rate of .4F/min with 30 min remaining until the 2 hour limit. Product was still 107F with 30 min left. CDI: Product was quartered and placed in reach in freezer and cooled to 54F within remaining time.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix, arugula, and kale above 41F in cooler drawers. CDI: Spring mix and kale were rapidly cooled in walk in cooler as they were loaded just before lunch. Arugula was voluntarily discarded as it was from 8/12. Observed reach in cooler in prep kitchen area holding products above 41F. CDI: All TCS items voluntarily discarded. Observed pizza prep unit holding all items in the top part above 41F. CDI: Product voluntarily discarded. Maintenance tech on site and working on repairs during inspection. Technician serviced and turned down the pizza cooler. Reach in cooler was iced up. Technician thawed and adjusted temperature settings on reach in cooler. Observed tomatoes in prep cooler at the rotisserie station above 41F. CDI: Tomatoes were voluntarily discarded. All other items in cooler were at or below 41F. Observed bottom cooler drawer on fry station with calamari and chicken tenders holding above 41F. Drawer was not closed all of the way. Product rapidly cooled in walk in cooler to 41F during inspection. Ensure drawer is closed completely. Other items in the same drawer but further back were at or below 41F. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action.
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 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 is not been labeled, or if the label is incorrect. -P Observed fries date marked 8/15 (when they were panned) when they were blanched 8/14. CDI: Date corrected. Observed pimento cheese date marked 8/15 when it was mixed 8/14. CDI: Date corrected. Observed fennel stock in walk in cooler from 8/5. CDI: Stock voluntarily discarded. Overall facility has a strong date marking system. Facility moved to a prep-and-print system very recently and are working out a few bugs with being able to re-print labels that were from prior to the current date.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
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 asterisk on menu for hanger steak, New York strip steak, or duck breast that are offered undercooked. CDI: Menus corrected during inspection. REPEAT VIOLATION |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed several types of beef with no date mark and/or no 30 day label. Observed ROP salmon in reach in freezer. CDI: All items voluntarily discarded. EHS noted that several cryovac items were also missing from the logs. Products with no log date and no label were voluntarily discarded. Ensure all products are labeled and that logs are checked and monitored at required frequencies. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of fryer station cooler. Observed vertical supports of shelves with dishes beginning to chip.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with significant burn marks and cuts at the fryer/grill station. |
|
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 minor build up on shelving in walk in cooler. |
|
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 heavy dust build up on ceiling tiles in prep kitchen. Observed stained ceiling tiles and some with food spatter in the fryer and rotisserie areas. Work order has been placed to replace ceiling tiles. |