| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 shellstock tag without the recorded date of last sold mussels. Observed shellstock tags not stored in chronological order. EHS observed a metal pan of mussels without a tag present in the lowboy unit on cook line. PIC stated that they were from the large vessel in the walk in cooler, however they only had open tag.
CDI- PIC added the date of 7/3 as that was when they sold the last mussel. PIC stated they were onsite that day and that they received the second bag after finishing the first. PIC placed mussels back in vessel with other mussels from the same bag with the shellstock tag. There was only a singe bag of mussels in the walk in cooler. EHS provided education on the importance of maintaining shellstock tags.
**10-day VR** EHS will make return visit within 10-days to ensure facility has developed a system for mussels.
-1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple dishes with sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. EHS observed a few dishes with visible food debris.
CDI- Items were taken to dish area to be w/r/s.
**REPEAT** -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: 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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked lamb holding at 87F in the hot well.
CDI- Cooked lamb was reheated to 165F and placed back on the stove for hot holding as PIC had placed it on the line 30 minutes prior.
*REPEAT* -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
Observed cooked risotto with a prep date of 6/29 and cooked asparagus with a prep date of 06/29. Observed the following items with no date mark: hummus (x2), cut watermelon, cut lettuce (x3) cut tomatoes, halloumi cheese, and cooked beans.
CDI- EHS allowed PIC to date unmarked items as they were present when they were prepared. PIC voluntarily discarded items that were held beyond 7 days.
**REPEAT** -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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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.
EHS observed that facility did not have pre-completed procedures for TPHC.
CDI- PIC completed the form while EHS was onsite.
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
EHS observed feta and spinach pastry being held on TPHC without the start time indicated.
CDI- EHS allowed PIC to back time the items as they said they placed it on TPHC 20 minutes prior (at 4:30). EHS had facility back time to 4:00PM.
**REPEAT**-3- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
EHS observed medicated ointment on shelf above prep unit.
CDI- PIC relocated the item to an approved location.
-0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
EHS observed a large amount of dishes being wet stacked in clean dish storage.
-0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
EHS observed employee belongings present on prep area in kitchen.
CDI- PIC relocated items to approved location.
-0- |