| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf.
Observed no active managerial control over the following priority and priority foundation items noted during the inspection: Cold holding, cooling, cooling methods, food contact surfaces, date marking practices, food storage order, usage and maintaining operable hand washing sink. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1-
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
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C).
Observed no CFPM present during inspection. -1- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf.
Observed plastic food container and wiping cloth stored inside two kitchen hand washing sinks. CDI - Items removed from hand sinks.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf.
Observed no water available at hand washing sink adjacent to dish machine. CDI - PIC restored water supply to hand sink by turning on water valves. -2- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P.
Observed a plastic container and a metal bowl containing raw seafood stored above ready to eat sauces and vegetables in the upright reach-in unit. Also observed a box containing unwashed potatoes stored above cooked potato spuds in the walk-in cooler. No physical evidence of contamination observed. CDI - EHS reviewed storage order procedures with food handlers present and storage order corrected by PIC to prevent cross contamination in these areas. -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
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 green microbial growth on soda gun stored as clean at downstairs bar. From discussion, PIC revealed that these guns are no longer used. CDI - Instructed to disconnect and thoroughly w/r/s gun. Facility will discontinue future use of soda guns, remove from facility and offer canned beverages. -0-
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. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P.
Observed two containers of cooked lamb shanks cooling from last night temping 48-50 F in the upright reach-in unit. CDI - Food handler voluntarily discarded food due to not meeting required cooling time & temperature parameters. -1.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed several TCS applicable foods held out in ambient temperatures, in the prep top above the fill line and in the upright reach-in unit temping > 41 F. Per discussion with food handlers, foods left out and inside the prep top were removed from refrigeration 1-2 hours prior to inspection; product in upright reach-in unit not used today. EHS also discovered the walk-in cooler (WIC) unable to maintain products 41 F or less with an ambient temperature recorded at 46 F. Refer to temperature observation chart for details. Product distribution deliveries not received today, per discussion with food handlers and PIC. PIC could not provide verification of when temperature fluctuated above 41 F. CDI - PIC discovered the condenser line had ice build up and began thawing process. After 30 minutes, ambient air temperatures decreased to 40 F. Cooked lamb shanks from yesterday (see #20), cooked potato spuds and rice prepared earlier today were voluntarily discarded by the PIC. Remaining TCS foods used for todays prep were transferred to upstairs reach-in freezer to cool down. PIC has contacted a refrigeration technician to further assess the WIC. Compliance visit will be made to verify the WIC is maintaining < 41 F by no later than 10/15/25. -3-
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 |
REPEAT VIOLATION:3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf.
Observed the following TCS foods prepared on Wednesday without date labels: Cooked chicken, cooked lamb, corn, diced tomatoes, hard boiled eggs, and pasta. CDI - Reviewed date marking requirements with food handlers and PIC. Allowed foods to be properly date labeled.
REPEAT VIOLATION: 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 multiple containers and bottles of house made sauces as well as beans, cooked chicken and lamb without thaw pull dates. Food handler present traced back pull dates to Wednesday. CDI - EHS educated food employees on thaw/pull dates and correct date marking for disposition. Allowed items to be properly date labeled/thaw pull dates added and cooked lamb voluntarily discarded due to temperature violation (see #20). -3-
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. https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
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 large volume of cooked lamb shanks cooling covered with plastic inside two deep metal containers in the two door upright reach-in unit. Discussion with food handler revealed that these were prepared the night prior and placed into the unit to cool down. EHS also observed a lidded plastic container full of aji amarillo sauce cooling in the prep reach-in unit temping at 84 F. Food handler revealed that the sauce was pulled from freezer, thawed in the microwave and then placed into the prep reach-in unit to cool down 1.5 hours before today’s inspection. CDI - Cooked lamb voluntarily discarded as product did not achieve proper cooling time & temperature parameters (refer to #20), aji amarillo uncovered and transferred to the WIC which cooled down to 68 F after 25 minutes. -0.5-
EHS reviewed proper cooling methods with food handlers and PIC. A future compliance visit will be made.
***Cooling is to be conducted in downstairs walk in cooler as stated in permit conditions.
***Continued non-compliance will result in permit action.
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 avocados with stickers stored in prep top. CDI - Food employee removed for sticker removal and washing. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket at door of WIC; door to WIC also observed to be misaligned resulting in a 1 inch gap at lower right side of WIC door. Replace gasket and level door for a proper seal. Points deducted due to severity of violation. -0.5- |