| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 2 tags with no last sold dates in July. VERIFICATION REQUIRED |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheat velouté sauce to 149F and tell EHS that it was fully reheated. CDI: Employee continued to reheat product to over 165F.
*Note: This and the collard greens were reheating in the steam table. After approximately 45min, velouté was 98F. PIC decided to reheat items in the pan to ensure they made it to 165F and above within remaining time.* |
|
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 parmesan cream cooling at a rate of .367F/min and .383F/min in the walk in cooler. CDI: Items were spread out into thinner pans. All but one pan was below 70F with 10 min left. Last remaining pan was moved to the walk in freezer and cooled to 70F within remaining time. Observed velouté cooling in walk in cooler at a rate of .467F/min. CDI: Product was stirred, and moved to multiple metal pans to continue cooling.
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 . |
|
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 items in prep top above 41F. PIC realized the cooler tops were not turned on. CDI: Cooler tops turned on, food cooled to 41F. REPEAT VIOLATION
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 no date mark on pickled onions in prep top made Sunday. CDI: Product date marked. REPEAT VIOLATION Overall facility has excellent date marking system. Future violations will result in a full point deduction.
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 .
3-501.18 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 pickled onions in prep top date marked for today when they were made Sunday. CDI: Product relabeled. Observed spinach dip from 8/6 in reach in. CDI: Product voluntarily discarded. Observed mushroom soup pulled from frozen and then date marked of 8 days. CDI: Mushroom soup voluntarily discarded. Ensure that when product is frozen, pulled from frozen (PFF) date reflects the number of days remaining up to 7 total. REPEAT VIOLATION Overall facility has excellent date marking system. Future violations will result in a full point deduction.
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/BOPsSNUajY |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed corn fritter mix, halibut and calamari with no time. Observed cooked pimento cheese balls with no time stamp. CDI: Product was time stamped for 3pm when staff pulled out product and cooked the pimento cheese balls. |
|
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 tightly wrapped deli meats and charcuterie boards cooling in walk in cooler. CDI: Products were uncovered and properly cooled. Observed parmesan cream, and velouté cooling in a deep containers in the walk in. CDI: Items spread out and stirred for cooling. Observed pasta salad cooling in walk in cooler while tightly covered after prep. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 a few flies in facility. PIC stated they are currently working with the pest control company on traps that can be utilized within the facility. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in plastic bins with food debris in them. Ensure bins are cleaned more frequently |
|
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 split gasket on right door of right side prep top on the line. Observed dish machine not working. Currently facility is utilizing the 4th floor dish machine. EHS observed all plates/pots/pans being carted up there and washed today during inspection. Repair or replace dish machine. REPEAT VIOLATION Gaskets have been replaced since previous inspection. |
|
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 build up on gaskets throughout kitchen on work out of refrigeration. |