| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed multiple lemons with visible white and green growth on the surface. -CDI- PIC voluntarily discarded the lemons. |
|
14
|
1
|
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 -Observed shellstock tags not in chronological order, with one shellstock tag missing the date from when the last shellstock was used. -CDI- PIC arranged tags in chronological order and added today’s date to the tag missing a date, with a note stating it was missing the correct date and to keep 90 days following today. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 above ready-to-eat foods in the low reach-in-cooler. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed multiple containers of food, in both dry storage and refrigeration, without a lid covering. Ensure food is covered with lids when not actively cooling. |
|
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 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) -Observed multiple foods lacking a date mark (pico, pickled onions, guacamole with tomatoes, citrus mushrooms, sweet potato purée, corn, morris salsa, cooked chicharron, cooked octopus, barbacoa). Observed barbacoa, red salsa, chipotle crema, and black rice held past their 7-day timeframe. -CDI- PIC verified when all foods lacking a date mark were prepared by checking with stock batches in WIC and properly added a date mark. PIC voluntarily discarded the foods held past 7 days. -REPEAT- Facility was recently taken off Risk Control Plan for date marking. Facility may be placed on Risk Control Plan for date marking again, or permit action may be taken, if facility does not gain compliance with date marking.
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed raw tuna thawed in ROP environment. Remove fish from ROP prior to thawing in refrigeration. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 containers of oils and spices with no labels. -REPEAT- Points not escalated due to improvement since past inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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 utensil for tres leches submerged within the food. -CDI- PIC removed utensil.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for flour scoop submerged within the flour. -CDI- PIC removed the handle from the food.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed utensils for food stored in water at room temperature. -CDI- PIC moved utensils container to stovetop to heat water up to 135F or higher. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed sanitizer dispenser dispensing 0ppm sink and surface sanitizer at the 3-compartment sink. -Observed full container of sink and surface sanitizer available. PIC created properly concentrated sanitizer (300ppm DDBSA) manually. PIC stated Ecolab will be contacted for dispenser repairs. Facility also has functioning chlorine sanitizing dish machine. -10 day verification visit required- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 food residue along walls in WIC. Increase frequency of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed several personal employee belongings stored amongst dry storage items for customers (produce). |