| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous dishes with sticker residue, stickiness, and visible food debris at clean dish rack. CDI- PIC moves dishes to ware washing for re-cleaning. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layers of over stacked shrimp in fliptop at 43F-45F, shrimp sauce in counter top ice bath 46F, and spicy mayo at 53F inside lowboy. CDI- PIC relocates items to WIC for rapid cooling. EHS advises the PIC not to fill containers/bottles above fill line and to see sauces are cooled in the WIC before moved to lowboys or ice baths for cold holding. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 multiples containers of food in cold holding with contradictory date marks; items seen with date marks for their current items, as well as last items prepped. EHS advises the PIC to inform staff of requirement to wash food contact surfaces containers when empty, and not immediately re-use with newly prepped items. -3 day VR required- (-1.5)
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 |
No |
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 items on TPHC. EHS provided form for PIC, 10 day VR required.
TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items on TPHC without end time, or without anytime window label. CDI- PIC labels items, states they will use start and end times going forward. (-0) |
|
35
|
0
|
Approved thawing methods used |
Yes |
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 sealed fish filets thawing inside WIC with manufacturer labels stating item is to be opened upon removal from frozen storage. CDI- PIC slits packaging, will discuss requirements with food handlers. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed sliced iceberg lettuce in undrained water inside fliptop 1 and WIC. EHS advises the PIC that food shall not be in contact with undrained water or ice. (-0) |
|
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 in use utensils at cook line stored in water which was 85F. CDI- PIC removed in-use utensils, remakes water and turns up heat to store utensils at 135F. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring, no longer able to be sanitized. CDI- PIC disposes of cutting boards. (-0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no device for measuring food contact surface temperatures achieved at hot water dish machine. -10 day VR required- (-0.05) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 heavy accumulation of food debris to bottom of wall-mounted shelving units beside back knife strips. Increased cleaning frequency is recommended. (-0) |