| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures. Ensure all staff are trained on procedures and maintain procedures in facility.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee beverages stored next to clean dishes on drying racks and on shelving with containers of various sauces. Designate an area away from food and food contact services for employee beverages storage. - CDI - PIC removed beverages. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink near office and ice machines to be blocked by stacked chairs placed in front of handsink. Ensure all handsinks are maintained accessible at all times. - CDI - Employee removed chairs to allow access to handsink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
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 last shellstock tag retained dated 5/17 and less than 5 total tags retained for the last 90 days. Per PIC, raw oysters are ordered frequently. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed many dishes stored clean with stickers or sticker residue present. Ensure sticker and sticker residue is removed in its entirety during the cleaning process. - VR - Verification required within 10 days to ensure dishes are being properly cleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine upon arrival. Incorrect chemical attached to dish machine where sanitizer should be attached. - CDI - PIC replaced chemical with sanitizer. Observed properly concentrated chlorine sanitizer of 100ppm after replacement.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 several items dated with today’s date that were prepared on a previous day but placed in a new container today as well as several containers on the prep line lacking date mark labels that were taken from larger containers in the WIC. Ensure the date of prep follows the product from one container to the next. Also observed several items dated 5/24 or 5/26 throughout facility. Ensure products are discarded within 7 days. - VR - Verification required within 10 days to ensure date marking system is being properly followed.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - REPEAT - Observed no asterisk next to smoked salmon on menu. Per manufacturer website, item is cold smoked and therefore requires a consumer advisory. Update menus to include asterisk next to smoke salmon. - VR - Verification required within 10 days.
*NOTE: Point deduction not increased due to previous issue being corrected. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals in facility. One bottled identified as degreaser by PIC, but PIC was unable to identity the other chemical. - CDI - PIC voluntarily discarded unidentifiable chemical and labeled other product ‘degreaser.’
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P - Observed two medication bottles stored on prep unit next to food. - CDI - PIC moved medications away from prep area. |
|
33
|
0
|
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 chicken wings cooked this morning cooling in top portion of prep unit. Prep units are not approved for cooling of hot foods. Utilize walk-in cooler or walk-in freezer for cooling of hot foods. - CDI - PIC placed chicken wings on sheet tray and placed in WIC to continue cooling.
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 (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 multiple packages of ROP fish thawing without packaging being cut open. - CDI - Education provided. PIC cut open packages. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple working containers of various condiments lacking labels. Label. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed flies throughout kitchen and one live crawling insect. Contact licensed pest control operator. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed severe ice buildup in walk-in freezer with ice coating multiple products. Repair freezer to prevent ice buildup occurring on products. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two food handling employees lacking hair restraints. - CDI - Employees donned hats. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed employee cutting carrots and potatoes without first washing products. - CDI - Education provided. Employee washed products before continuing prep. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed plastic bowl stored in raw calamari. Do not use bowl to scoop product. Replace bowl with a handled utensil. - CDI - PIC removed bowl from product. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stack wet. Allow dishes to air dry prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf - Observed multiple cracked wooden cutting boards stored to be used for service. Discard cutting boards once they become damaged. - CDI - PIC voluntarily discarded all cracked cutting boards.
4-501.11 Maintain equipment in good repair. - Observed door handle missing on middle door of 3-door RIC near WIC. Replace handle. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to provide sanitizer test strips for quat sanitizer. - VR - Verification required within 10 days. |
|
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 food residue and debris buildup on the interior of the reach-in freezer, shelving throughout facility, and piping underneath dish machine area. Clean and increase cleaning frequency to maintain clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed multiple leaks at prewash. Repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed FRP board in need of repair near dish machine (transitional item on permit). Repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed ceiling tiles and walls in need of cleaning near dish machine. Clean and increase cleaning frequency to maintain clean. |