| 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 PIC with no knowledge of holding temps, date mark/discard, and par-cooking/cooking, proper cooling method violations or proper corrective action during the inspection.
10 day verification visit required.
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. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no hand soap in the hand sink in the hallway or at the front waitress station.
CDI - Soap was placed at the sink
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the hand sink on the cook-line.
CDI - Paper towel placed at the hand sink. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed undercooked poached eggs stored inside prep unit. PIC stated that the eggs are partially cooked/poached the day before use, eggs are then fully cooked the next morning during service. Facility does not have non-continuos cooking procedures.
CDI - Partially cooked eggs were voluntarily discarded. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS items inside the grill prep and the salad/dressing prep held above 41F.
CDI - All items voluntarily discarded. Replacement items will be held on ice. Maintenance will be on site within an hour, per the PIC.
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
|
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 cooked pasta (7/20) held longer than 7 days.
Observed meatloaf with incorrect date marking (7/16).
Observed incorrect date mark on portioned roast beef and turkey inside the prep WIC.
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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed salmon Benedict, crab cake Benedict, Hand-cut angus ribeye, on the special menu that can be ordered undercooked. The special menu has no consumer advisory on the menu.
10 day verification visit required. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 potatoes cooling in a deep plastic container at a rate of 0.067F/min.
CDI - Container open to promote cooling.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed unwashed avocados in use with stickers on the surface.
CDI - Removed to be washed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed containers stacked wet on drying rack.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed dish washer cloth-drying pans. |
|
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 leaking prep unit. Pan on floor to catch dripping water.
Broken shelving inside the WIC. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 and sticker residue present on the on the exterior surface of pans.
CDI - Pans moved to dish pit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed floor drain in front of the ice machine clogged. |