| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P -Observed food employee change gloves between working with raw meat and ready-to-eat foods, without washing hands in between. -CDI- PIC intervened and food employee washed hands. |
|
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 grilled chicken holding below 135F. -CDI- PIC reheated chicken 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 . |
|
23
|
1.50
|
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 no date mark on gluten-free pasta, burrata, whipped ricotta, sprouts, and deviled egg filling. -CDI- PIC verified prep date of all items by referencing larger batches in WIC or speaking with chef and properly added date mark.
-Observed corn with illegible date mark. -CDI- PIC voluntarily discarded.
-Observed crab cakes with incorrect date mark (date mark stated 8/26, past 7 days, yet PIC stated it was actually prepped on 8/30). -CDI- PIC corrected date mark.
-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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 no written procedures for foods held on 4-hour TPHC (sushi rice, buffalo sauce, portioned lettuce). -CDI- During inspection, PIC re-wrote TPHC procedures using blank form at facility.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
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 -Observed large batches of vodka sauce and arrabbiata sauce cooling in ice baths too slowly (30 degrees F in 90 minutes; from 123F to 93F). -CDI- PIC stirred sauces and added container of ice to center of sauce to rapidly cool. By end of inspection, EHS observed both sauces cooling at sufficient rates.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed portioned, unpackages containers of ketchup stored directly next to the trash can, where contamination can occur. -EHS suggests storing ketchup in different area where contamination may not occur, or place barrier/shield between trash can and ketchup.
3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed bowl for mixing ahi tuna stored directly on top of exposed guacamole (directly touching guacamole). Store bowl in separate area to prevent contamination of guacamole. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths, used for cleaning food-contact surfaces, stored directly on prep top, not within sanitizer solution. Store within properly concentrated sanitizer. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
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 scoop/tongs for stirring pasta stored in room-temperature water, below 135F. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for 3-compartment sink. Obtain quat sanitizer test strips. -10 day verification visit required- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink bottle stored on prep top surface, directly next to food preparation. -CDI- PIC relocated bottle. |