| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited oversight within kitchen as evidenced by improper holding temperatures and cooling procedures/monitoring. CDI: EHS provided PIC with Food Safety Checklist.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed apples stored over ready to eat items in walk in cooler. CDI: Apples relocated.
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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm chlorine. EHS noted that the stock bucket for sanitizer was empty. CDI: Sanitizer bucket was switched out and machine was at 100ppm by end of inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 lobster bisque, piccata sauce, marinara sauce, garlic cream, mashed potatoes, and prime rib roast cooling in walk in cooler from yesterday still above 41F. Observed beets cooling on speed rack from yesterday at room temperature. REPEAT VIOLATION EHS will follow up with facility regarding cooling during VR for menu. EHS provided PIC with a cooling log today.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top layer of meatballs in steam well held below 135F. Product was not in liquid, therefore they were not held hot. CDI: Product voluntarily discarded. Observed piccata and Marsala sauces held on stove with no heat on below 135F. CDI: Product was voluntarily discarded.
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 . |
|
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 appetizer prep unit and right side of cooler drawers under grill holding food items above 41F. PIC phoned refrigeration company to come out during inspection. CDI: All TCS items were voluntarily discarded. VERIFICATION REQUIRED Observed shredded cheese in reach in above 41F. All other items in cooler at 36F. Product is used for quesadilla and PIC stated that staff likely left it on the counter after an order and had just put it back in the cooler. CDI: Product moved to the walk in to rapidly cool.
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 one pan of asparagus from 6/3 in cooler drawer. CDI: Asparagus voluntarily discarded. Observed container of housemade apple butter in reach in with date of 5/23. Per PIC apple butter was pulled from frozen 3 days prior. CDI: Date added. REPEAT VIOLATION Significant improvement from previous inspections as this was the only date marking issue. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
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 brunch menu for all “add egg” options, breakfast skillet, breakfast platter, and biscuits and gravy. Observed no consumer advisory on lunch menu for burger slider under “pick 2” or the 2 burger slider special. Observed no consumer advisory for salmon add on to salad, or pan seared ahi tuna. The same issues are on the table tripod menus for the lunch menu. VERIFICATION REQUIRED
NOTE: Observed Caesar salad asterisked when Caesar dressing has no raw eggs.
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for the reminder statement on the dinner menu.
NOTE: Observed consumer advisory on brunch menu partially covered by menu holder. Ensure that all parts of the consumer advisory are visible to customers. |
|
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 lobster bisque, garlic cream sauce, marinara, and piccata sauce cooling in walk in cooler in deep covered containers. Observed roast cooling in large uncut portion. Observed beets cooling at room temperature from yesterday. CDI: All items voluntarily discarded. EHS and PIC discussed proper cooling methods including using pans with more surface area, stirring, and ice wands.
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
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawed in walk in cooler and cooler drawers. CDI: corners cut to remove from vacuum packaged state. Fish from cooler drawer voluntarily discarded. See #22. REPEAT VIOLATION |
|
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 squeeze bottle of wine and oil on cook line with no labels. CDI: Bottles labeled. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting brussel sprouts straight from the box. CDI: Brussel sprouts washed. Observed avocados with stickers remaining stored in lettuce at pizza line and in prep top at main cook line. CDI: Products washed and stickers removed. Observed tomato with sticker remaining sliced and stored in prep top. CDI: Tomato voluntarily discarded. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored at cook line in water at 85F. CDI: Utensils cleaned. |
|
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 gaskets on several coolers throughout facility damaged. Observed top right cooler drawer off track and not sealing correctly causing cold holding issues. |
|
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 heavy build up on shelving in walk in cooler, insides of reach in coolers/reach in cooler shelving, and bottom of cooler drawers. Observed sides of equipment on the line with build up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. This is a shared dumpster. CDI: Doors closed.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several boxes/cartons on ground within enclosure. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 some soil buildup behind and underneath equipment on cook line. REPEAT VIOLATION |