| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
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.
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
Observed PIC without knowledge of proper cleaning procedures and methods to maintain food temperatures through cooling or cold holding. Verification required.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee gloves to go into walk into unit and return to food prep without handwashing or glove change. CDI gloves changed and hands washed. Observed employee go from handling soiled dishes to return to food prep without glove change or hand wash. CDI handwashing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine with empty bucket of chlorine sanitizer and no detergent. Owner stated they are aware and ordered some to come tomorrow. CDI PIC drove to buy bucket before end of inspection.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
Observed employee bowls cleaned in detergent and not sanitized prior to reuse for the bread station. CDI bowl placed back to sink to clean.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed broccoli, snow crab legs, and raw shrimp at prep top above 41F. PIC stated items were prepared earlier and was not checked to ensure it reached 41F prior to storing for service. CDI items moved or ice bags added to drop temperature. Items drop to 41F during inspection. Observed buttermilk dredge at breading station sitting on top of ice and holding at 41-59F since 12pm. CDI product discarded. Repeat. Facility must ensure proper holding temperatures maintained at prep top or risk control plan may follow. Repeat.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 crawfish, sliced sausage, and other TCS item was prepared the day prior and no date marks in prep top. CDI items dated. All other areas in facility was dated with dates items prepared. Facility has improved on date marking from since the last inspection and will be dropped to half points. If issues with date marking persist full points will be taken. Repeat.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed consumer advisory on menu but no asterisk next to raw oysters that references to the footnote. 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 facility sit chicken wings on prep counter for over 30 minutes and placed in reach in unit at 74F. Kitchen back up manager stated items should drop to 41F after sitting out. CDI PIC placed wings in walk in unit to cool. Observed boiled eggs that were sitting in covered deep metal pans and items stayed at 86F for over 45 minutes. CDI PIC placed peeled boiled eggs in ice bath to accelerate cooling in more shallow pans.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door open at the beginning of the inspection and ensure screen for back door is repaired where there are no holes. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal plans and containers wet stacked in facility. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Chest freezer that says for household use only.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -P Observed facility using STAYFRESH packets to keep cut cabbage “cold”. CDI packets discarded. Observed facility using grey storage bin that is not food grade to store flour. CDI |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer compartment of 3 comp sink with oily film and used lemon inside while dishes were actively sanitizing after washing. CDI items emptied to be rewashed. Facility unable to properly demonstrate wash rinse and sanitize methods. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on dry storage racks with food for the facility. |