| 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 4 tags with no last sold date. VERIFICATION REQUIRED |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over liquid eggs in walk in. CDI: Eggs removed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not reaching 160F by dish plate. Highest temp on dish plate was 153F. Maintenance was called and determined one of the heating elements was broken and needs to be replaced. CDI: All dishes (except glasses and silverware, which will be washed in the small under counter machine) will be taken to the 4th floor dish area.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 cooler drawers at saute station holding scallops and shrimp above 41F. CDI: Products rapidly cooled in walk in cooler as they were just brought to the line at 1030am. REPEAT VIOLATION Significant improvement from previous inspection.
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 |
3-501.18 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 no date mark on short rib in cooler drawer. Original hotel pan had a date of 7/16. Product properly labeled. Observed soups in 4th floor walk in date marked for today when they were cooked yesterday. CDI:Products properly date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” See item number 37 on this report for additional requirements related to ingredients and allergens. Observed no warning label on bottled juices made in facility. VERIFICATION REQUIRED |
|
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 please visit: http://meck.co/FoodSafety 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 . Observed romaine cooling in walk in cooler while tightly covered. CDI: Product uncovered and cooled. Observed lobster bisque and French onion soup cooling in tightly covered containers. Products were cooled in hotel pans, uncovered and documented on the cooling log yesterday. However, when product was transferred to cambros for long term storage, it was taken to Deans main kitchen which caused the product to reach 50F. CDI: product was rapidly cooled in hotel pans to 41F. REPEAT VIOLATION
Facility continues to utilize the cooling methods discussed, however additional monitoring should be done to ensure consistent results (proper portioning, stirring, etc.). Continue to use cooling logs. Ensure employees are taking temperatures of products and keeping products out of refrigeration for minimal amount of time. PIC and EHS discussed that all transferring of products to long term storage containers from cooling pans shall take place in the same area s the walk in cooler in which it was cooling. |
|
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 no labels on squeeze bottles on the line of what PIC identified as oils. CDI: Bottles were labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth held in soapy water on the line. CDI: bucket was changed and no cloth placed back in the soapy water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans were separated for air drying. |