|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of artichoke quarters with heavy dents along its seams and stored amongst wholesome cans on the can rack in the dry storage room.
CDI - PIC voluntarily discarded. |
|
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 the following items to be dated for 8 days rather than 7 days in refrigerators throughout the kitchen: sliced tomatoes (8/24-8/31), whole leaf lettuce (8/24-8/31), crab dip (8/21-8/28), diced tomatoes (8/24-8/31), cut lettuce (8/24-8/31), chicken salad (8/19-8/26), potato salad (8/24-8/31), and rigatoni noodles (8/19-8/26).
CDI - Date marks corrected by 1 day to have proper 7 day date marking periods.
- Observed a bin of chopped lettuce in the lowboy portion of the large opentop and a container of cooked spaghetti noodles in the WIC to not be provided with date marks. REPEAT.
CDI - Lettuce prep date was unknown and voluntarily discarded. Spaghetti was confirmed to be made on 8/23 as it was on their daily menu that day and item was date marked.
- Observed a container of egg salad in the cookline 1 door lowboy to be past its date mark of (8/15-8/21). REPEAT.
- Observed a container of bolognese in the WIC that had an illegible date mark and the PIC was unable to state when it would have been prepared.
- Observed a container of ribs in the WIC with 2 date marks on the pan, one for 8/16-8/23 and one for 8/24-8/31. PIC stated he was unsure if staff had just refilled the pan without W/R/S or if the date mark was incorrect.
CDI - PIC voluntarily discarded all items past date/with illegible dates/with 2 date marks.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed smoked salmon offered on the everyday breakfast menu in 2 locations and neither are marked with an asterisk indicating the item is served raw/undercooked. EHS and PIC confirmed with Gordon representative that the item is cold smoked. 10 day VR to observe menu corrected. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a canister of butane fuel stored on the cookline prep table amongst containers of spices and toppings for breakfast items.
CDI - Butane moved to lower shelf at cookline, away from food products. |
|
35
|
0.50
|
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 an insert container of raw salmon thawed in the refrigerated drawers below the flattop grill that were not removed from their reduced oxygen environment. Package states to remove from packaging prior to thawing.
CDI - PIC removed salmon from packaging. |
|
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 one bulk storage bin of breadcrumbs to not be labeled as to its contents. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed 2 wiping cloth buckets with sanitizer solutions testing at <50ppm quaternary ammonia.
CDI - Buckets refilled with new solution and restested at 150ppm. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the handle to the lid of the large opentop refrigerator to be broken/missing. |
|