| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed health policy did not include jaundice, or any of the reportable illnesses. CDI: Health policy edited during inspection.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
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 Through discussion, salmon filet is offered undercooked at guest request. Facility does not have a parasite letter for salmon. CDI: Facility will fully cook salmon. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork in reach in cooler. CDI: Products reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
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 mac and cheese sauce and collard green juice cooling on counter after more than 2 hours still above 70F. CDI: Products voluntarily discarded. Observed yams cooling on speed rack with 15 min left in the 2 hours to reach 70F still at 90F. CDI: Product placed on an ice bath and stirred to get to 70F in remaining time. Observed fettucine cooling in walk in cooler still above 70F after more than 2 hours. CDI: Product voluntarily discarded. Observed gumbo and black eyed peas cooling in the walk in cooler at a rate of 0F/min. CDI: Product was split into multiple containers, ice wands placed in product, and product placed in ice baths. Observed smoked turkey cooling on counter after 2 hours still above 70F. CDI: Turkey voluntarily discarded.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and yams in hot box held below 135F. CDI: Yams rapidly reheated to over 165F. Chicken voluntarily discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream sauce held on ice above 41F. CDI: Product was placed into a properly made ice bath and cooled while being used on the line.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 mac and cheese mixed together today with pasta and cheese sauce made yesterday date marked 6/25. CDI: Product properly date marked.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for ranch held on TPHC. CDI: Procedures filled out during inspection.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
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 no asterisk or consumer advisory for salmon filet offered undercooked at guest request. CDI: PIC stated they will fully cook all salmon. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle stored with chemicals. CDI: Product dumped out.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets with sink and surface sanitizer exceeding maximum concentration. Test strip immediately turned yellow. CDI: Buckets dumped and refilled at proper concentration. |
|
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 mac and cheese sauce, and collard green juice cooling on counter with ice wands and no stirring. CDI: Product voluntarily discarded. Observed yams cooling at room temperature on a speed rack. CDI: Product placed in ice bath and stirred. Observed gumbo and black eyed peas cooling in walk in cooler in deep, covered cambros. CDI: Items divided, ice wands used and product placed in ice bath. Observed smoked turkey cooling on counter. CDI: Product voluntarily discarded. Observed fettucine cooling in walk in cooler while tightly wrapped in portions in a deep, covered cambro. CDI: Product voluntarily discarded.
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
|
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 salmon thawing in ROP environment in walk in cooler.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon thawing in standing water in walk in cooler. CDI: Water removed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored on counter in water at 88F. CDI: Utensils taken to dish area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes as they came out of the dish machine. CDI: PIC educated staff to only air dry dishes. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain for 3-comp sink not draining. CDI: Facility voluntarily closed establishment during inspection, plumber arrived and cleared the drain of the obstruction. |