| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed facility internal health policy that is provided to and signed by employees that state employees exhibiting major symptoms and be restricted at work. Notified PIC this is not accurate according to the code. PIC was knowledgeable about exclusion and restriction but written policy was different. CDI provided facility with county health signature policy and EHP poster.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed employee go to hand sink and wash hands without soap and for less than 20 seconds. CDI hands rewashed.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
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 hand sink on cook line with ice dumped inside. CDI ice removed.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed cart that was blocking a hand sink on back prep area. CDI cart moved. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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
Observed parasite letters for chicken of the sea and Aqua Way but boxes received are from Harbor Food and a different vendor. CDI facility received letters from vendor while onsite. |
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P
Observed raw alligator thawing at prep sink where masa puff balls were actively prepped. CDI alligator relocated. Observed raw snapper thawing out at same prep sink and next to on the ledge was bologna actively holding in sous vide machine. CDI red fish relocated and sink cleaned. Observed unwashed cilantro and celery above washed produce and RTE foods in walk in unit. CDI Observed cooked shrimp stored between raw alligator and raw ceviche in bottom RIC and shrimp portion bags soiled with ceviche tomato juice. CDI cooked shrimp removed. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 two pans of beurre blanc that was double panned and holding at 132-147F. CDI items discarded.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed items in prep top, in front of grill, that was holding in ice above 41F. Facility made an improper ice bath where product was sitting on ice and not fully surrounded by ice. CDI ice bath properly made and items cooled back down to 41F. Observed raw chicken at 44F at breading station, shredded lettuce pans in prep top at 64F, sliced tomatoes at 47F, and portioned cauliflower at 49, portioned andouille sausage at 47F and portioned sliced chicken at 49F. Items were just prepped and not fully cooled prior to holding. CDI items moved for cooling or discarding. Repeat.
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
|
3
|
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 full container of chicken stock from 5/27. Multiple batches of chicken stock prepared and the oldest product not used. Ensure to follow First in first out to prevent extending shelf life. CDI product discarded. Observed portioned andouille sausage that was dated today when portioned and not when bag originally opened. CDI date changed. Repeat.
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 .
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 crema, half and half, liquid eggs, cream cheese block, butter block, lettuce heads, portioned cauliflower taco, tomatoes and onions, Tasso meat, andouille sausage, mozzarella, cream vegetables, and cream sauce not dated. CDI items from today or yesterday dated. Remaining items discarded.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed asterisk missing confusion deviled eggs that has ceviche. Verification required. |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Upon entry observed bologna holding at 152F. PIC stated they hold product at that temperature for 6 hours. However plan requires food to reach 155F or 15 minutes or finish cook within 4 hours or discarded. CDI logs discarded. Observed facility with an inoperable data logger that is required to be used and maintained per HACCP plan. Did not see update labels with verbiage described in plan. Facility is not utilizing refrigerator/freezer logs or product date/label logs. |
|
33
|
0.50
|
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 facility cooling asparagus in covered plastic containers that were stacked. CDI items moved to flat pan inside walk in. Observed garlic wedges cooling on rack. PIC stated they leave it out for 2 hours. Suggest leaving items out just to allow the steam to come off than immediately place in walk in cooler. CDI items moved from dry rack to walk In cooler. Repeat.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Upon entry to establishment doors and windows were open and fly fans were not turned on as required by permit. CDI fly fans turned on |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
Observed all sanitizer buckets below 150ppm. Sanitizer liquid was empty at the 3 comp sink. CDI fresh bucket replaced and sanitizer buckets refilled.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repear. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles stored in containers of food in reach in drawers. Scoops removed. Repeat. |
|
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 racks in walk in cooler in soiled with leftover food debris and observed front area of salad reach in prep unit with black build up along the front of door openings and in need of cleaning. |