| 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 two handwashing sinks in kitchen with tools stored inside. CDI - Tools were removed. -1 point- |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 open bag of shellstock in walk in cooler without a shellstock tag. Tag could not be found but a shellstock tag from July was found stored on back of handwashing sink in refrigerated prep room. No shellstock tags could be found for the months of August or September. Shellstock tags from the month of July did not have date recorded of when the last shellstock from the container was used. Proper shellstock storage and tag retention was discussed with PIC. A verification is scheduled by October 6th, 2023 to determine if establishment is in compliance. -REPEAT- -2 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, raw salmon, and raw scollops cold holding in flip top unit at temperatures between 43F and 48F. PIC stated that unit previously malfuntioned and a technician has been called for service. CDI - PIC stated that he will hold items on TPHC during dinner service. -1.5 points-
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 . |
|
25
|
0.50
|
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 on menu for items served raw or undercooked. Establishment serves raw oysters, steaks cooked to order, and uses raw egg in their Caesar dressing. CDI - PIC was able to print new menus with consumer advisory for items. -0.5 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances. CDI - Employees identified contents to be degreaser and labeled bottle with name of contents. -0 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in freezer. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top unit unable to maintain TCS foods at 41F or less. PIC stated that flip top unit had previously malfunctioned and he was waiting on a technician for repair. PIC has been advised to hold items on TPHC until necessary repairs have been made. -REPEAT- -0.5 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat or chlorine sanitizer test kits for measuring quat and chlorine sanitizer concentrations. Establishment uses chlorine at mechanical dish machine and quat sanitizer at three compartment sink. A verification is scheduled by October 6th, 2023 to determine if establishment is in compliance. -0.5 points- |
|
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 abundance of food debris and residues underneath cold holding equipment, cooking equipment, and shelving in kitchen. Recommend higher frequency and more thorough cleaning. -0 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed no lighting in refrigerated prep room. Replace lighting. -0 points- |