| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
REPEAT VIOLATION: 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: Lack of employee health knowledge policy and procedures, improper hand washing procedures, food contact surfaces, shellstock tags not in chronological order, date marking and disposition, food storage order, cooling methods, hold holding, cold holding etc. -1-
Verification visit required to ensure compliance in 10 days.
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. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. PICs present unaware of employee health policy and could not produce a written copy. CDI - REHS and staff discussed policy and copy of written employee health agreement provided onsite. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed gloved employee touch face and transition into handling clean utensils at the dish pit. Same employee instructed to hand wash, washed their hands less than 10 seconds. CDI - Employee re-directed to properly wash hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at cook line hand sink. CDI - PIC provided disposable towels. -0- |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
REPEAT VIOLATION: 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. Verification visit required to ensure compliance in 10 days. |
|
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 containers of raw shelled eggs, salmon and tuna stored over ready to eat dressings, raw salmon and raw scallops stored over pre-cooked lobster and crab cakes all in the prep reach-in unit. CDI - PIC rearranged the storage order to prevent cross-contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
1.50
|
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 multiple food containers with stickers and adhesive residues present stored as clean at utensil shelving unit. CDI - Employee instructed to removed all utensils to be w/r/s/. -1.5-
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. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed french fries, lobster bisque and chicken hot holding < 135 F. CDI - Items were reheated > 165 F for compliance. -1.5-
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
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed blanched asparagus and potatoes cold held > 41 F due to being stacked above the fill line in their respective prep top units. CDI - Items transferred to the walk-in cooler/freezer. No points deducted due to improvement from previous inspection. -0-
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf.
REPEAT VIOLATION: 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 the following TCS foods with out date labels: Hashbrowns, mushrooms and creamy spinach.
Observed the following TCS foods held past their 7 day requirement: Garlic & oil, roasted garlic and confeit garlic (1/9-1/16), with an additional day being added according to their date labels. CDI - EHS discussed with PIC regarding date marking and procedures. Items with out their labels were confirmed to have been prepared/first used yesterday and allowed to date mark. Expired foods voluntarily discarded. -1.5-
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. |
|
33
|
0
|
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 just prepped hashbrowns and blanched spinach cooling covered. CDI - PIC vented the lid and transferred containers to the walk-in freezer for rapid cooling. -0-
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. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. -1- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocado with sticker present. CDI - Product voluntarily discarded by PIC. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked. Allow to air dry prior to stacking. Recommend provide additional drying space. -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at one prep reach-in. Repair. No points deducted due to different area observed and improvement from previous inspection. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak at prep sink and mop sink fixtures. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles at mop sink in disrepair. Repair. -0- |