| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple P/Pf violations ( cooking, hot holding, cold holding, date marking, TPHC, consumer advisory.)
VR Some items were CDIed during inspection, will have to follow up with TPHC, Cooking, consumer advisory.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letter of guarantee for salmon offered undercooked. VR required. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility cooking prime rib to 125F, and stating that they then place under heat lamp and then are serving at that final cook temp. VR For this evening process is approved to be held in service for 4 hours. After four hours, whatever is left over is discarded. Facility will write up SOPs for cooking process, include final cook temperature, and how item will be held during service (TPHC). |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hot holding items (gravies, puree, cheese)held in double container in hot well, holding below 135F. CDI PIC reheated items to 165F.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit holding above 41F for an unknown amount of time. PIC observed that unit was on defrost cycle during beginning of service. PIC stated that last temperatures taken were around 10 am. CDI All TCS items were voluntarily discarded. VR required, RCP will be implemented.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cut tomatoes, noodles, cut lettuce with no prep date that had been prepared day or more earlier. CDI PIC went through prep unit and ensured all TCS items requiring date marking had date marks.
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 |
No |
No
|
Yes |
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 wet batter for raw fish held out on countertop for service for evening service. PIC stated that it is changed out every 2-3 hours. There is no written procedures, no time stamp. VR required.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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. Observed working bottles of liquids with no label. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Keep closed. |