| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed various dented cans being stored in conjunction with unadulterated foods in dry storage and WIC during inspection. CDI - PIC voluntarily discarded.
0 pts. |
|
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 steak being stored above RTE foods in grill prep, and crab cakes with no raw ingredients being stored under raw fish in WIC. CDI - PIC moved items to appropriate locations.
1.5 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed cooked short ribs reheating in sous vide water bath achieve 136F at 2:10pm. PIC stated short ribs had begun reheating process around 12:00pm. CDI - PIC voluntarily discarded.
1.5 pts. |
|
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 fried onion petals holding at 94F in steamwell during inspection. PIC stated they had been placed there around 12:00pm. CDI - PIC voluntarily discarded. EHS advised moving to TPHC and provided TPHC form during inspection.
0 pts.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods all throughout main prep line holding above 41F during inspection. See temperature chart. Various items had been overstacked or double panned while in prep units. Top portion of grill unit is directly under heat lamp. EHS advised placing individual lids on all hotel pans in top of unit, and supplementing with an ice blanket. If this method cannot support sufficient cold holding, EHS suggested moving unit to TPHC. Ambient in bottom of unit 39F. Ambient in under grill unit 74F. Unit had tripped breaker and was not actively on during inspection. Server prep is not commercial grade, and may not be able to maintain sufficient cold holding temperatures. EHS recommended replacement and discontinuing use until replaced. PIC stated sauces in pizza prep had likely been removed from cold holding for service. EHS advised against this method, and suggested to either keep bottles in cold holding, or move to TPHC. Ambient in pizza unit 49F. Repair necessary. All TCS foods in units for less than two hours moved to WIC in ice baths to cool down. All other out of temperature TCS foods voluntarily discarded. 72 hour VR required.
Repeat. 1.5 pts.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 raw steak and raw chicken prepped around 11:00am being cooled in under grill unit. Unit was not actively functional during inspection. CDI - PIC voluntarily discarded.
Repeat. 1 pt.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw squid being thawed under running water during inspection. Water temperature observed around 72F. Facility had supplemented with ice to keep water temperature down, and EHS observed it at 68F at beginning of inspection. Squid was still thawing under running water over an hour later, and all ice had melted. CDI - Employee removed squid from running water, prepped, and placed in ice bath.
0.5 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of customer beverages being stored directly on the floor in back up WIC during inspection. Ensure all customer food and beverage is stored at least 6 inches above the ground. Observed short rib reheating in a sous vide water bath in plastic ziplock containers. Ziplock bag had opened, and submerged short ribs in water. CDI - Short ribs voluntarily discarded.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single use items being stored directly on the floor in back up WIC during inspection. Ensure all single use items are stored at least 6 inches above the ground.
0 pts. |
|
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 mini refrigerator being used as servers lowboy during inspection. Replacement with commercial grade equipment necessary.
0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open during inspection. Ensured dumpster doors are closed after use. Facility shares dumpsters with neighboring facilities.
0 pts. |