| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 ice and drinks dumped in the handsink in server area. CDI: Sink cleaned and employees educated on which sink to use for dumping. |
|
15
|
1.50
|
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 oysters stored over poached lobster in walk in cooler. Observed raw tuna stored behind fully cooked shrimp in cooler drawer. CDI: Products reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 onion soup with 30 min left to cool to 70F still at 106F. CDI: Facility attempted to reheat the product but was unable to reach 165F within the remaining time. Facility voluntarily discarded product. Observed parmesan cream cooling at a rate of .1F per minute in the first section of cooling. CDI: Parmesan cream was moved to shallow pans and placed in the walk in freezer and cooled to 70F within remaining hour. Observed smashed fingerling potatoes cooling in walk in cooler with 60 min left still at 60F from prep this morning. CDI: Items were moved to sheet pans and cooled to below 41F within remaining time.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 short rib, cut tomatoes, or cooked calamari in cooler drawers. CDI: Products date marked for yesterday when they were prepped except for tomatoes which were voluntarily discarded. Overall facility has a strong date marking system in place.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
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 procedure for some breakfast and lunch items held on TPHC including but not limited to truffle pesto, cheddar sauce, and confit garlic butter. CDI: Additional menu items added to procedures currently in place.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed oatmeal, truffle pesto, asparagus and cheese sauce held on TPHC for breakfast stored in walk in cooler. CDI: Product was voluntarily discarded. Ensure all items held on TPHC are properly discarded at the end of the time window.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on lunch items held on TPHC. These are lunch menu only specific items and are set up each day between 11am and 1130am. CDI: Products time stamped for 11 when they were set up. |
|
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 Observed French onion soup cooling in pans with no stirring and deeper than 2”. Due to viscosity of product, it may need to be in thinner pans and stirred more frequently to meet cooling rates. Observed parmesan cream cooling in deep, covered cambros in the walk in cooler. CDI: Product was moved to shallow metal pans and placed in the walk in freezer. Observed smashed fingerling potatoes cooling in deep, covered, and stacked full sized hotel pans in walk in cooler. CDI: Product was moved to sheet pans and cooled in walk in freezer to below 41F with remaining time. 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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed lobster and shrimp thawing for over 1 hour with parts of the food at 70F for that whole hour. Per PIC product had already been thawing for 1 hour prior to that. CDI: Items were immediately cooked. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean on shelf. CDI: Containers separated for proper air drying. REPEAT VIOLATION Overall improvement has been made from previous inspections. Future violations will result in full point deduction. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in 4th floor walk in cooler. |
|
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 non-food contact surface of slicer with meat debris remaining on it when slicer is stored as clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 bottom part of corner guard near prep sink damaged. REPEAT VIOLATION All previous violations corrected. |