| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one onsite during inspection with FPM certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
REPEAT
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 oysters and mussels on buffet line without shell stock tags. Observed facility with mussels, PIC was unable to provide previous shell stock tags from mussels sold in the past. PIC stated they do not keep mussel tags. Observed oyster tags not being stored in chronological order from last sale date. Tags were placed in chronological order during inspection. Oysters and Mussels on buffet line were voluntarily discarded. VERIFICATION REQUIRED to ensure mussel tags are being kept and last sale date is recorded. |
|
15
|
1.50
|
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 salmon and raw tuna being stored in same container as cooked shrimp with only a barrier of lemon slices on buffet line. EHS observed raw tuna and raw salmon dropped on top on cooked shrimp. CDI: Food items were voluntarily discarded.
Observed raw fish being stored over fire roasted vegetables inside reach in freezer. Raw fish was removed from hermetically sealed packaging. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple food items on buffet line above 41F. Observed food items being held in prep top unit near hand sink at cook line above 41F. Ambient air of unit was 48F. Items were voluntarily discarded. PIC stated they will not use the unit until it is repaired. VERIFICATION REQUIRED.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed sushi rice with a start time of 9am at 2pm. CDI: Rice was voluntarily discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
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 oysters, poke and salmon bruschetta on buffet menu without asterisks. VERIFICATION REQUIRED. |
|
33
|
0.50
|
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 salmon cooling at a rate of 0.04F/min inside walk in cooler in a container covered in saran wrap. Observed tartar sauce (0.03F/min) and chimichurri (0.04F/min) cooling inside the prep top. CDI: Saran wrap was removed from salmon, tartar sauce and chimichurri was placed in walk in cooler to cool.
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 |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed imitation crab thawing in prep sink under running water at 87F. CDI: Crab was placed in walk in cooler. |