| 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 PIC stated that food employees do not receive employee health training. Cooling methods and cooling parameters noncompliant items were noted during the inspection. Consumer advisory is missing the disclosure. Sanitizer in the 3-compartment sink is at too low of a concentration. PIC stated that the concentration is checking by the vendor servicing the equipment, employees do not conduct daily checks.
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
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC stated that employees do not receive any health training. EHS observed employee health posters in kitchen but PIC stated that they are not trained on health policies. 10-day VR required.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed seven dented cans in dry storage area. CDI- PIC removed the cans to be disposed of. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unable to provide a parasite destruction letter for Carolina Trout, Ahi Tuna, and Mahi Fillet. 10-day VR Required. |
|
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 tuna stored on top of a container of lettuce in the salad prep lowboy. CDI- Storage order was corrected.
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 |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chemical dispenser at the 3-compartment sink dispensing quat sanitizer at 50ppm. PIC stated that they will place a work order to repair the dispenser. Facility will hand mix sanitizer for sanitizer buckets until repaired. 3-day VR required.
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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed veggie broth and 44F and coconut beef soup at 48F which missed cooling parameters. The items were prepared prior to today and had not cooled within the allotted 6 hour window. CDI- PIC voluntarily discarded the items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed goat cheese, pimento cheese, seared tuna, and cut tomatoes holding temperatures above 41F. CDI- Flip top was closed and items returned to 41F within 30 minutes. Unsalted butter was found on the counter at 74F. PIC stated items had been out for 2 hours and was placed in a pot to cook. PIC voluntarily discarded seared tuna. **REPEAT** |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
**REPEAT** 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS food times throughout the facility that were not date marked. CDI- Items were the prep date was known were allowed to be labeled, all other food was voluntarily discarded. 3-day VR. SEE COMMENTS.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
**REPEAT** 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 a large amount of TCS foods that were held past the allowed 7-day period. CDI- All foods were voluntarily discarded. 3-day VR. SEE COMMENTS
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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed that the consumer advisory does not include a disclosure statement. 10-day VR. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 foods cooling in deep containers with plastic wrap in the WIC. PIC stated that the do not complete cooling logs and do not take temperatures throughout the cooling process.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
No |
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 raw Tuna in a reduce oxygen package thawing in the salad prep lowboy without being punctured. The packaging specifically stated that the product must be removed from packing and use the day that is was thawed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food on floor inside downstairs WIF. **REPEAT** |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth under a cutting board. Once a wiping cloth is wipe it must be kept in sanitizer solution. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed a food employee using a cloth to dry dishes. EHS informed PIC that dishes must be aired dried and that dishes would need to be re-washed and allowed to air dry. |
|
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 broken door on the reach in freezer with a broken handle. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 need for re-grouting to flooring in main kitchen. Repair at earliest opportunity. **REPEAT** |