|
|
| 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 no soap at handsink in prep area. PIC stated the dispenser fell off the wall earlier this week and she had not gotten to hang it up yet. CDI: Soap placed in a bottle and put at the handsink. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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).
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)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed cabbage (12/10), pasta (12/11), shrimp (11/30) in prep cooler and corned beef (12/11) in walk in cooler held past 7 days. CDI: Products voluntarily discarded. Observed mashed potatoes with no date mark. CDI: Product voluntarily discarded. Observed beef stew in prep top date marked 12/18 but it was cooked 12/16. Observed shepherds pie date marked 12/16 and 12/17 but oldest ingredient (meat mix) was prepared on 12/15. CDI: Dates corrected to match original prep date. |
|
24
|
0
|
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. 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 Through discussion with PIC, blanched fries are held out on a speed rack at room temperature for up to 4 hours. Observed facility does not have procedures and did not have time marked on the fries held out on speed rack at the beginning of the inspection. PIC stated that the fries were brought out at noon when they began lunch. CDI: Fries were removed to the walk in cooler and properly cooled. New fries at 41F were brought out and a time stamp added. TPHC procedures filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
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 no asterisks to consumer advisory for eggs served and offered under cooked, add on steak offered under cooked, or for pub burger offered undercooked. CDI: Asterisks added to menu items during inspection today. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottles with that PIC identified as oil and water; and container of what PIC identified as salt without labels. REPEAT VIOLATION |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 plastic pint container with no handle stored inside of chicken breader. REPEAT VIOLATION CDI: container removed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket and reach in freezer left door gasket damaged. |
|
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 no designated area of employee items. Provide space for employee items that does not contaminate items in dry storage. |
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