| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 a container of raw chicken stored above several cans of RTE whipped cream, inside lowboy cooler 3.
CDI: PIC removed the raw chicken to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 a container of cooked pork date-marked with a prep date of 5/20 and discard date of 5/26, and a container of cooked pork loin date-marked with a prep date of 5/17 and discard date of 5/23, both stored in lowboy cooler 1.
CDI: PIC voluntarily discarded both TCS food items since the 7-day window had surpassed.
Observed a container of shredded lettuce date-marked with a prep date of 5/22 and discard date of 5/28 stored in the make table.
CDI: PIC voluntarily discarded lettuce since the 7-day window had surpassed.
Observed a container of diced tomatoes and a container of house-made green hot sauce both date-marked with a prep date of 5/20 and discard date of 5/26, stored in lowboy cooler 2.
CDI: PIC voluntarily discarded both food items since the 7-day window had surpassed.
Observed an opened carton of heavy whipping cream date-marked with an open date of 3/11, stored in lowboy cooler 3.
CDI: PIC voluntarily discarded food item.
Observed a container of house-made salsa verde date-marked with a prep date of 5/27 and discard date of 6/02, stored inside the WIC.
CDI: PIC voluntarily discarded salsa verde.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed fried plantains that are held on TPHC without a start or end time. PIC stated it was placed on TPHC at 12:00PM. EHS observed the other food items held on TPHC (pork belly and bacon) were properly time stamped with start and end times and the 4 hour mark had not yet expired.
CDI: PIC created label with start and end times for the fried plantains. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-404.11 (A) (B) Juice packaged in the food establishment shall be treated under a HACCP plan or properly labeled if not treated.-P/Pf
3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens.
Observed multiple bottles of three different juices packaged in the facility (without a HACCP plan) and not labeled with required labeling rules. It was brought to EHS's attention that the facility uses frozen packages of commercially made passion fruit pulp to blend with water to make their "passion fruit juice," pre-made lime juice delivered by Gordon foodservice to blend with water to make their "lemon juice," and a similar frozen package of blackberry mango to blend with water to make their "blackberry mango juice." EHS observed the bottles of passion fruit juice and lemon juice were labeled with the contents of 1) facility name, 2) name of product, 3) weight of product, stored inside lowboy cooler 3. EHS observed all bottles of blackberry mango juice, stored inside lowboy cooler 3 bore no labels.
VERIFICATION REQUIRED within 10 days to ensure that the facility is in compliance. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
Observed improper labeling on the labeled juices packaged at the facility; missing 2) list of ingredients, 4) address of business, and 5) allergy information; observed multiple bottles of juice that bore no labels.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few metal pans stacked wet and stored at the clean dish rack.
Keep pans separated until they have completely dried. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no QUAT test strips to measure the concentration of QUAT sanitizer used at the 3-compartment sink.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
*Note: Facility has a high temp machine that was observed to be properly working. |
|
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 heavy oil buildup on the hood vents above the fryer/flattop grill. Observed interior non-food contact surfaces of the microwave heavily soiled with food residue. Observed soiled gaskets in lowboy coolers 1 and 3. Observed bottom interior surface of reach-in freezer 2 soiled with food residue.
Increase cleaning frequency. |
|
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 dust buildup on the ceiling tiles inside the kitchen.
Increase cleaning frequency.
6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable.
Observed exposed wood in the rectangle pass-through used as an expo window in the wall between the kitchen and the bar.
Seal wood so that it is smooth and easily cleanable. |