| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed dry storage bins obstructing access to hand sink in back kitchen. CDI - PIC removed bins. -0- |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. - Pf. Observed a batch of oysters separated into a smaller portion and placed in the walk-in cooler without a shellstock tag. CDI - Educated the PIC on keeping shellstock tags with the product until all product is sold. Second tag placed in the container.
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 multiple filed oyster tags from months of September and October which were already used however, dates of last use not recorded on tags. PIC unable to trace back recorded date of last use on tags. Verification visit will be made to follow up on tags record keeping. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. EHS sanitizer solution at 3 comp sink registering at 0 ppm quat. No active w/r/s at this time. Upon further investigation, EHS discovered the dispenser is unable capable to pull chemical through the dispenser. CDI - Demonstrated employee on how to manually make sanitizer utilizing chlorine solution and test strips to verify adequate concentrations. PIC has contacted Ecolab for repairs to sanitizer dispenser. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
REPEAT: 3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed food handler place TCS foods into hot holding at temperatures between 71-86 F. See temperature chart. One of these items (cheese sauce) discovered in larger container inefficiently reheating after 1.5 hours (86 F). CDI - Large batch of cheese sauce broken down in to smaller containers and all foods were transferred directly on to stove top at highest heat setting and reheated > 165 F. -3- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed a tray of unsalted butter left out in ambient temperature at 55 F, multiple TCS applicable foods cold holding > 41 F and pantry prep unit unable to maintain products < 41 F. Refer to temperature observation chart. EHS discovered an ice bath in the pantry prep top. Discussion with the PIC revealed that the ice bath was placed to try to maintain foods < 41 F. Facility currently uses BOHA! tracking app to monitor refrigeration temperatures. PIC was unable to verify when the pantry unit began to malfunction using Boha! app as the application could not retrieve data for this unit. From discussion with PIC, foods had been pulled from the walk-in cooler and placed in units at 11:00 am. CDI - All foods were transferred to the walk-in cooler to cool down and emergency work order submitted for repairs to pantry prep unit. Facility instructed to discontinue use of this unit. EHS will follow up within 3 days to verify repairs.
***Facility placed on 30 day risk control plan for cold holding due to multiple consecutive repeat violations***
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed milk opened yesterday without a date label. CDI - PIC added date label to milk.
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 cooked pasta. tater tots and baked potatoes made on 11/29/25 without date labels. CDI - Allowed PIC to properly date label items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed seabass thawing in its packaging inside of prep reach-in unit. CDI - Food employee instructed to remove from packages. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed pantry prep unit unable to maintain TCS foods at < 41 F. Restore cold holding to < 41 F. No escalation due to improvement noted on violation. -0.5-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two heavily scored and stained large cutting boards at two sandwich prep units. Resurface or replace. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 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 broken floor tiles throughout kitchen. Repair. -1-
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 heavy ice accumulation in the walk-in freezer on door curtains, through out floors, walls and ceilings and behind the condenser system. Clean and maintain clean. -1- |