| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Dish washer was washing utensils in the 3 compartment sink but stopped and started handling clean utensils from the dish machine to put away. She was stopped. I advised her to wash hands. PIC translated. She complied. I showed her the Spanish handwashing sign so she could follow for future hand washing procedures including using a paper towel to turn the faucet handle off. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed 1 chef slicing shishito peppers with no gloves. These will be cooked and added as an ingredient to another dish. Stopped her and asked her to wash hands and put on gloves when touching the food. |
|
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. A piece of equipment was blocking the hand sink in the prep area. The equipment was moved and parked at another location. |
|
15
|
0
|
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 raw beef and raw catfish in stored in the freezer in a bin with cooked foods. Everything was frozen so the 3 raw meat containers were moved out of the tub. If made or packaged in house, the freezer shall be stored as the refrigerator would be. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
Per Chef Kendall, they cook the meat loaf (ground beef) to 145F in a Sous vide bath, cool, and then reheat to 165F or greater per order. After discussion, Chef advised they would cook the meatloaf to 155F in the first step to avoid non-continuous cooking paperwork. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed pasta portioned prior to 5pm temp at 76F at 5:20pm and 74F at 7:30pm. It was voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hollandaise and fondue in an ice bath at 105-110F. Both were reheated above 165F before being placed back in the bath that was holding at 130F. These are now on a 4 hour time control. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Numerous containers of TCS foods are being stored in stainless pans with a thin layer of ice. This method is not properly cold holding any of the foods. The top of the prep unit is not being utilized correctly and all TCS foods were above 45F. The food is in containers and those containers are being stored in other pans. The individual containers are not receiving the air flow they need or the contact with the stainless steel. The bottom of the prep unit is struggling to keep foods at 41F or lower due to the large amount of items that were placed in the unit without being properly cooled.
The facility is moving everything to TPHC (time as a public health control). All TCS foods in the top of the prep unit and in the pans on the counters will be discarded at 9pm.
The TPHC form was emailed. Return visit required within 3 days to ensure the procedure is in place and pans are labeled with the time stamps. The facility is only open from 5-10pm and all items are holding under 70F so they may hold the food in this manner for 4 hours before discarding. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Cooling must be addressed as every item prepped and packed and stored was out of temperature today. After discussion, it appears the foods that are being portioned are not being cooled back down to 41F before being placed in the prep unit or refrigerator. They were in tightly sealed plastic containers or plastic wrap. All foods were handled prior to opening (within 2 hours), so they were moved to the 2 door reach-in cooler or placed in ice baths.
Observed beef shoulder sitting out after cooking at 90F. Advised PIC to move into the blast chiller. It took 2 hours to bring it down to 70F. Service blast chiller.
Staff is utilizing ice baths in both prep sinks. The ice had melted in the tomato sauce and pomodoro sauce bath and they were still holding above 70F. Ice was added to the bay. Pomodoro sauce was later moved to the freezer to hit critical limit of 70F or lower.
There is currently not enough cooling equipment to adequately cool this menu. The facility is closed Tuesday and Wednesday. This inspector will visit on Thursday during prep to discuss the process moving forward and the daily prep procedures. Cooling must be continuously monitored after cooking and after preparing/portioning. Observed problems with hot and ambient cooling today. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed rice stock being thawed in a Sous vide bath b/c it was not pulled from the freezer early enough. PIC discarded. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use cups on the floor in the upstairs dry storage room. |