| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority and priority foundation items during the inspection: shellstock tags not in chronological order and without a date of the last shellstock sold, Hold holding and cold holding.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
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 and the date on the tag when the last shellstock from the container was sold was not documented on the tag. Verification visit required to ensure compliance in 10 days. |
|
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 Bearnaise sauce and draw butter (unsalted) on TPHC however no written procedures, temped at 109F. Both TCS foods were placed out at 1:11PM, PIC stated they have 6 hours to use, however their recipes does not state this. Explained to PIC they have until 5:11PM to use. CDI - placed another time stamp on the product.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 out of the 5 prep top coolers are not cold holding properly, TCS foods in the 4 units were all above 41F (see temperature chart), ambient air temperatures were above 50F. Two units had frozen condensers and other two had water building up in the condenser trays.PIC stated they placed a work order for the units 9 days ago however no repairs have been made. PIC has decided to offer a LIMITED MENU (see attached picture) until units are repaired and maintaining 41F and below. Verification visit required in 3 days to ensure prep coolers are maintaining 41F and below. All TCS foods in the 4 units were voluntarily discarded. The only unit maintaining cold holding is the meat prep top cooler. Until units are repaired the Limited Menu will be offered to customers.
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
|
0
|
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 Garlic Parm Sauce dated for 9/22, exceeding 7 days. CDI - PIC discarded.
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 Bearnaise sauce and draw butter (unsalted) on TPHC however no written procedures, temped at 109F. Both TCS foods were placed out at 1:11PM, PIC stated they have 6 hours to use, however their recipe does not state this. Explained to PIC they have until 5:11PM to use. CDI - placed another time stamp on the product. EHS provide TPHC procedures for these two TCS foods.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 dry ingredient bin not properly labeled. CDI - PIC labeled during the inspection. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in one bucket was at under 100 ppm of quat. CDI - PIC remade all sanitizing buckets during the inspection. REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to air dry prior to stacking. Recommend provide additional drying space. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice build up in 2 prep top coolers, and excessive water pooling in condenser tray in 2 other prep top coolers. They have the work order for repair. However with 75% of the prep top coolers not functions, the PIC has agreed to offer a limited menu until units are repaired. Compliance visit required to ensure compliance. |
|
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 stickers on clean metal pans on the drying rack. Remove all stickers and residue from pans. Clean and maintain. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light shield missing under the hood system. Replace. |