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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 EHS observed employee health policy in employee hand book provided by PIC. EHS observed the following information missing: salmonella non-typgoidal, when employees can return to work, and exclusion restriction specifics. PIC was very knowledgeable on employee health and was able to describe illnesses, symptoms, and restrictions during inspection. CDI - EHS provided PIC with updated employee health policy to merge into existing paperwork. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf EHS observed numerous ziploc bags of raw oysters in the half shell in the deep freezer by sushi stand. EHS observed oysters with no tags. PIC stated he had never seen or encountered the tags himself and never thought it was needed. PIC contacted supplier and supplier stated tag is usually on the box or somewhere inside. EHS advised to retain the tags with the product at all times. CDI - PIC voluntarily discarded all raw oysters in freezers since no determination could be made on where they were from. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed blanched potatoes, raw shrimp, sweet potatoes, radish sprouts, chimichuri, and tomato chutney all above 41F (see temp chart). Blanched potatoes and raw shrimp were observed overfilled in make unit and product near the top was temping above 41F. EHS observed blanched sweet potatoes and radish sprouts on sushi line at room temperature. PIC stated they were unaware that these items needed to be refrigerated. Chimichuri and tomato chutney was stored in ice bath at expo window above 41F. CDI - ALL TCS foods within the four hour cooling window were removed and placed in WIC, all other TCS foods were voluntarily discarded. (1.5)
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 . |
|
33
|
1
|
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 cheese sauce in 2-door RI actively cooling. PIC stated this was portioned at 3pm from the WIC. EHS observed temperature still well above 41F and advised to move cheese to WIF so that the cooling window was not missed. EHS observed other raw proteins in same unit that’s as prepared and covered with tight fitting plastic wrap. EHS advised to instruct food employees to take temperatures of foods prior to moving out of WIC to ensure items are cooled prior to cold holding. CDI - PIC removed cheese sauce and placed uncovered in WIF and EHS observed temperature at 41F twenty minutes later. PIC vented the raw proteins to allow for the heat to escape and cool efficiently. (1)
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 bottles without label. EHS advised to label all working containers of food. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of equipment stacked wet. EHS advised to stagger dish to allow for adequate air drying. (0) |
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