| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to present EHS with parasite letter. PIC stated it is farm raised and have not been required to provide in the past. PIC stated documentation will be sent end of day today and PIC will forward information to EHS via email. Ten day VR required. (1) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw beef and steaks being stored over raw pork in WIC. EHS observed raw beef stored over chicken in WIC. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer soiled with food residue and debris. PIC stated slicer had not been used today. CDI - PIC deconstructed slicer to be wash, rinsed, and sanitized. (0)
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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. EHS observed romesco sauce cooling in WIC. PIC stated this sauce finished cooking at 1pm. EHS observed sauce at 76F in WIC. CDI - PIC voluntarily discarded sauce due to missing cooling window. (0)
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 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 EHS observed ranch, Caesar dressing, remi dressing, and mahi held above 41F. PIC stated since last inspection they have tried to fill sauce bottles only half way to keep them colder. EHS advised to store TCS sauces in bottom of make unit in reach in area to guarantee these items stay below 41F. CDI - PIC voluntarily discarded sauces. REPEAT. (3)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed whipped ricotta and salsa verde without proper date marks. PIC was able to confirm prep date with food employee. EHS observed cooked sweet potatoes in make unit held beyond 7 days. CDI - PIC applied accurate dates to whipped ricotta and salsa verde. PIC voluntarily discarded sweet potatoes. EHS advised PIC that if dates are missing on items in the future these items would be discarded. (0)
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 . |
|
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. EHS observed sheet in kitchen stating what items are held on time. This sheet is missing all other information required in regards to the TPHC process. CDI - EHS provided PIC with TPHC form and assisted in filling out.
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 EHS observed numerous items on make line timed to be discarded at 3:00pm. EHS observed these items still on make line at 3:30pm. CDI - PIC voluntarily discarded items on time and made new items with correct time stamp. (1.5) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed can of raid in facility. Can stated for residential use only. CDI - PIC voluntarily discarded pesticide. (0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 EHS observed romesco sauce in larger plastic Camaro cooling in WIC. Romesco sauce was left open to cool but PIC stated it had not been stirred since placed in unit. EHS observed portioned pork in plastic bags in metal pan in WIC. EHS observed this pork above 41F, PIC stated this pork was portioned about 3.5 hours prior to inspection. EHS instructed PIC to place items in freezer to avoid missing cooling window. CDI - Romesco sauce was voluntarily discarded due to missing cooling window. Pork was separated on sheet pan and cooled to 41F in freezer. (0.5)
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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. EHS observed numerous sauce bottles on make line unlabeled. EHS advised to label all working containers of food. (0) |
|
49
|
0.50
|
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. EHS observed bottom shelf of make unit 4 with a pool of liquid in bottom of unit as well as food debris. EHS observed gaskets on grill lowboy accumulating food residue. Increase cleaning frequency to avoid accumulation. (0.5) |