| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
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, cooking, and cooling procedures/monitoring. CDI: EHS advised staff to continue using the Food Safety Checklist and cooling logs provided at the last inspection.
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
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over ready to eat items in pizza cooler. CDI: Berries washed and moved to a different container. REPEAT VIOLATION
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind fully cooked chicken in reach in cooler drawer. CDI: Product reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm chlorine. Machine would not hold prime. PIC called a technician out during inspection. REPEAT VIOLATION VERIFICATION REQUIRED. Due to facility being historically very slow this week due to 4th of July and only having 7 reservations for today and 1 for tomorrow, facility will handwash in the kitchen 3-comp sink and all bar ware will go through dish machine at the bar. If facility exceeds 50 dine in patrons at any given time prior to EHS coming back to verify dish machine facility has agreed to use single service items.
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 |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breast cooked to 155F-160F as a final temp. CDI: PIC returned item to grill and finished cooking it to over 165F. |
|
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 spinach dip, buffalo dip, not reheated 165F with 5 minutes left in the 2 hour reheating window. CDI: Items moved to a pan on the stove and reheated to over 165F in remaining 5 min. |
|
20
|
1.50
|
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 peppers cooling on speed rack at room temperature. CDI: Product voluntarily discarded. Facility has improved cooling procedures by using ice wands for soups and sauces and EHS observed sheet pans and cooling in the walk in cooler used for spaghetti and risotto during inspection. PIC stated they have done a lot of hands on training with staff to curb old habits and correct issues. EHS noted significant progress since previous inspection. EHS advised staff to continue using cooling logs and documenting the time items started cooling on the item pan. REPEAT VIOLATION Future violations will result in full point deduction, 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings in reach in part of appetizer cooler above 41F. Appetizer cooler is currently not being used for cold holding due to equipment not working. Facility is using TPHC for items in the prep top only and per PIC is not using the bottom for storage. CDI: Product was rapidly cooled as PIC stated they were brought up to be cooked for a large order approximately 1 hour prior. Observed baked potatoes sitting on speed rack between ovens at room temperature. PIC stated the speed rack was pulled from the walk in cooler to cool products and potatoes were brought out from cold holding in the walk in when the peppers were placed on there at 1130. CDI: Potatoes were cut up and cooled properly in the walk in. Observed some items in middle reach in part of prep cooler holding above 41F. PIC stated that they have been doing inventory and had left cooler open and had products out for inventory. CDI: EHS re-temped products 1.5 hrs later and many had returned to 41F, others were cooing down and holding at 43F-42F. 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
|
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 goat cheese in reach in part of the pizza cooler, on goat cheese and feta in the walk in cooler. CDI: Goat cheese in pizza cooler was date marked for yesterday when it was opened. Cheeses in the walk in were voluntarily discarded. Observed no date mark on cream cheese in walk in cooler. CDI: Product date marked for open date of 6/26 when dips were made with the cream cheese.
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 . |
|
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 peppers cooling at room temperature on a speed rack for more than 2 hours. CDI: Product voluntarily discarded. Observed chicken and asparagus cooling in cooler drawer of prep cooler. CDI: Chicken relocated to walk in cooler to cool. Asparagus spread out within cooler drawer. Observed provolone cheese cooling from being sliced in prep top cooler. CDI: Cheese spread out and placed in the walk in to properly cool. Observed portioned grilled chicken cooling in tightly wrapped and stacked tightly in a half pan. CDI: Chicken moved to a sheet pan and spread out to cool. 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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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. Observed one ice machine plastic door cracked. Observed appetizer cooler is not holding items at 41F and below. REPEAT VIOLATION Facility PIC has had gaskets measured and they have been ordered. A part for the cooler and cooler drawer has been ordered but has not yet arrived. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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. REPEAT VIOLATION Some improvement from previous inspection. |
|
55
|
0
|
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 minor build up on wall behind soda fountain in server area. REPEAT VIOLATION Previous violation corrected. |