| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign in women’s restroom.
CDI - REHS provided.
0 pts. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed multiple cartons of moldy strawberries in WIC during inspection.
CDI - PIC voluntarily discarded.
Repeat. 2 pts. |
|
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 salmon and bacon being stored above cooked chicken wings in WIC.
CDI - PIC corrected storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed various hotel pans stacked together being stored as clean with old stickers on them.
CDI - PIC removed all soiled hotel pans and placed in dish pit.
0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf
Observed par cooked steaks being stored in under grill unit during inspection. Per PIC, steaks are poached in duck fat for 10 minutes in a 175F oven. Steaks will reach an internal temperature of about 107F before being removed from oven and cooled down. PIC stated they do not take surface temperatures of steaks before cooling. REHS observed no color change on the surface of the steaks that had undergone this process.
CDI - PIC voluntarily discarded steaks. REHS provided application for non-continuous cooking.
0 pts.
Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods on top portion of omelette prep holding above 41F during inspection. See temperature chart. Ambient in bottom of unit 32F. PIC stated maintenance ticket has already been put in for unit. REHS suggested unplugging unit overnight to see if unit has frozen over. Maintenance contacted during inspection. Facility to utilize salad prep for breakfast foods during breakfast service, then re-stock with foods needed for lunch and dinner services. All food in unit voluntarily discarded.
72 hour VR required.
Repeat. 3 pts.
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 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 various items throughout kitchen either void of label identifying the date which they were prepared, opened, or thawed, or baring incorrect date label.
CDI - All items not prepared by PIC within the last 24 hours voluntarily discarded. All other items allowed to be labeled.
Repeat. 3 pts.
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 . |
|
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.
Observed various squeeze bottles on main line void of label identifying their contents. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed various containers of food being stored on floor in dry storage during inspection. Ensure all items are stored at least six inches off the ground at all times. Observed various dented cans being stored in conjunction with unadulterated cans.
CDI - PIC segregated dented cans.
Repeat. 1 pt. |