| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw chicken remove gloves then proceed to handle ready to eat food items without washing hands. CDI: Food employee removed gloves and washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up paper towel off of ground then proceed to enter walk in cooler and grab food items without washing hands. CDI: Food employee washed hands. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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 multiple mussel tags without a last sale date recorded. VERIFICATION REQUIRED. |
|
19
|
0
|
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 5 containers of housemade garlic butter at 83-101F after more than 2 hours of reheating. Items were reheating in hot box and then sitting out on counter. CDI: Items were voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage, unsalted butter and short rib above 41F. Sausage and unsalted butter were over stacked in prep top. CDI: Items were placed in blast chiller to cool. Points reduced due to improvement from last inspection. If violation occurs of future inspections a risk control plan and/or permit action may be implemented.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
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 cheese being held on TPHC, items were not listed on TPHC procedures. CDI: New written procedures were filled out at the end.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety.
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 garlic butter, garlic oil and cheeses being held on TPHC without day dot stickers. Day dot stickers are used to mark start/discard times according to procedures. CDI: Items were voluntarily discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed roasted salmon on dinner menu without an asterisk. According to PIC item is offered undercooked. VERIFICATION REQUIRED.
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed smoked salmon avocado toast on bar menu without a consumer advisory. according to PIC item is cold smoked. VERIFICATION REQUIRED. |
|
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 breaded chicken cooling at a rate of 0.02F/min and blanched pasta cooling at a rate of 0.04F/min. Breaded chicken was cooling in a thick portion inside walk in cooler. Blanched pasta was cooling in portion baggies stacked in metal pan inside blast chiller. CDI: Breaded chicken was on sheet pan and placed in blast chiller. Blanched pasta was moved to a sheet pan.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels being stored in employee restroom. Remove items. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 debris build up in bottom of reach in freezer. Clean as needed. Points remain the same due to previous violation corrected. |