| 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 the facility not retaining shell stock tags. Facility had no recorded tags or dates of last used shell stock tags. Ensure moving forward that after shell stock bags are used that the tags are retained, and the date from the last used shell stock from the container is recorded.
VR EHS will return to ensure that if a shellstock bag is finished that the facility is retaining tags and recording the date of last used shellstock. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all salsas in the salsa fridge above 41F. PIC stated that all salsas made today were in the back of the cooler and all carry over sauces were at the front. Observed 2 portion bags of chicken in the grill drawer above 41F. -CDI- PIC voluntarily discarded chicken above 41F and carryover sauces above 41F. All salsas made today were portioned 3 hours prior and were moved into WIF to rapidly cool. Ensure all TCS foods for cold holding are maintained at 41F or below.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS Observed milk (opened yesterday) and refried beans (Cooked Yesterday) with no date marking sticker after being opened (milk) and after preparation (refried beans) Ensure that after food is opened or after food is prepared and held for greater than 24 hours that date marking is added. -CDI- PIC added proper date marking.
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 beef stock with large chunks of beef present in lowboy with a date of 12/26/25. -CDI- PIC voluntarily discarded out of date beef stock.
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed large pieces of beef thawing on prep sink. Beef was recorded at 64F, PIC stated that beef was taken from WIF 3 hours and 30 minutes prior. -CDI- PIC started cooking process for the beef right away. Ensure proper thawing methods for frozen foods. |
|
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 several squirt bottles (Oil, water, Non-TCS liquids) on the grill unlabeled. Ensure that all working food containers are labeled. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados on prep top with stickers present. Ensure that stickers are removed during the washing process prior to avocados being used. -CDI- PIC removed stickers and rewashed avocados. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle resting in direct contact with dry rice container. Ensure that all in use utensils handles are above food and not in direct contact. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips present in the facility for facilities QUAT sanitizer in the 3-Comp sink. EHS used his test kit and ensured sanitizer levels were dispensing at the correct concentrations.
VR 10 day: EHS will return to ensure that facility has proper test kit for sanitizer. |
|
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 several containers on the clean dish rack with sticker residue present. Ensure that all sticker residue is removed from containers during the W/R/S process. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly over patron food on a slotted shelving rack over an open containers of tortilla bowls. Ensure designated areas for employee possessions. |