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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the cookline handwash sink to be clogged/not dispensing soap at the time of the inspection.
CDI - Soap dispenser unclogged. |
|
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 insert containers of spring mix and cooked shrimp in the front row of the cookline opentop refrigerator across from the cookline wok with insert containers of raw chicken, egg wash, raw shrimp, and raw oysters stored behind the RTE items.
- Observed a tray of imitation crab meat stored on the speed rack in the WIC below other trays of raw salmon and tuna.
- Observed a container of raw chicken wings stored on the top shelf of the cookline lowboy refrigerator across from the wok and directly above an opened bag of spring mix.
- Observed a container of breadcrumbs in the expo area opentop refrigerator stored in front of containers of raw tuna and raw salmon.
CDI - Storage order rearranged in all units with incorrect storage order. EHS provided education on proper storage order in opentop refrigerators and why it is important.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of crab rangoons stored in the cookline opentop refrigerator across from the fryers at temperatures of 59-130F. Container was observed overflowing and deep with the bottom middle ones being the warmest and the top layer being the coldest. PIC stated they begin frying them at 11-11:30am daily and are placed into the cookline opentop to be used throughout the day. REPEAT.
- Observed an insert container of softshell crab stored in the cookline lowboy refrigerator across from the fryers at temperatures of 44-45F. PIC stated they had the container out for prep earlier that morning right before opening at 11:30am. REPEAT.
CDI - Crab rangoons moved to a sheet pan and placed into the WIC to rapidly cool. Softshell crab moved to WIC to rapidly cool.
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(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 insert containers of shrimp tempura, fried stuffed peppers, and fried calamari being held on TPHC on the cookline countertops to not be provided with time stamps indicating the start and discard time.
- Observed an insert container of spring mix in the cookline opentop refrigerator being held using 6 hour TPHC to not be provided with a time stamps indicating the start and discard times.
CDI - PIC time stamped all items with the proper start times of 11am. All items are used throughout service for their lunch hours (11:30am-3pm) before being discarded and restocked for their dinner service (4:30pm-10pm). |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed the “smoked sweet roll” and the “Philadelphia roll” containing smoked salmon to be missing the appropriate asterisk linking them to the consumer advisory on the menus. 10 day VR to observe correction on menu. |
|
33
|
0.50
|
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 a deep/overflowing insert container of crab rangoons cooling in the cookline opentop refrigerator across from the fryers, which is not designed to cool products down. All cooling should be done on sheet pans/shallow insert containers in the WIC. REPEAT.
CDI - PIC relocated crab rangoons to a sheet pan and into the WIC to rapidly cool as they were within the first cooling window.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned plastic deli containers and metal insert containers to be wet nested on the clean dish rack adjacent the dishwashing area. |
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