| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 tomatoes being peeled with bare hands. CDI- Tomatoes voluntarily discarded. EHS explained to employee and manager that no bare hand contact is allowed for ready to eat foods. This is not the first time EHS has seen BHC at the facility. EHS has found manger Steffano BHC tomatoes for customer consumption previously (See educational visit 5/14/26).
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw seafood and unpackaged raw meat stored above unpackaged desserts and butter in tall reach in freezer. CDI- Storage order rearranged so that raw meats/ seafood is stored below ready unpackaged ready to eat food items. Observed cured egg yolks and marinated egg yolks in prep top stored on top of RTE items. CDI- cured egg yolks discarded (NOT AN APPROVED PROCESS. SEE VIOLATION #29). Marinated egg yolks placed on bottom.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 slicer heavily and can opener soiled with old food debris. CDI- Items taken to be cleaned.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cured egg yolks, Roquefort, blue cheese (in prep top), Roquefort, lamb jus, duck jus, scallops, smoked salmon (low reach in), potatoes, dusk jus (tall RI 1), creme fraiche (store bought in tall tall RI 3). CDI- Items in prep top/ low reach in voluntarily discarded. All TCS items in 3 door tall reach in and 1 door tall reach in voluntarily discarded. Packaged and sealed items in 1 door tall reach in unit voluntarily discarded (Swiss cheese, whole milk, heavy cream, egg whites, liquid eggs, goat cheese and raw shelled eggs). Unit was holding at 48F. Tall reach in items voluntarily discarded. Observed 4 large pieces of cold holding equipment holding above 41F. Manager stated that the 6 door cold drawer unit (turned off) and the 2 door/ 3 cold drawer prep top units (48F) are in disrepair. EHS also found the 3 door tall reach in holding at 48F and 1 door tall reach in holding at 47F. All items out of temperature for over 4 hours were discarded. Facility will sell the remaining food in temp for dinner. Facility will not open next day until EHS has come to verify that units are fixed and food is safe for consumption. Facility has also changed menu to include the cooking and cooling of more items. See general comments. Facility currently does not have the capacity to add the items. 4 units are not functioning as necessary. If units are not fixed and facility cannot serve food safely, an immediate suspension may be issued.
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 |
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. Observed no written procedures for TPHC. CDI- PIC had a blank copies of the template and filled out during inspection.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food being removed from TPHC after 3.5 hours and placed in the tall reach in coolers for cold holding. CDI- All items on TPHC were discarded. EHS explained to manager that once an item in on TPHC it cannot be reverted back to temperature control. Items must be discarded only.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed foie gras and garlic confit placed on TPHC prior to being cooled to 41F. CDI- Items cooled to 41F in blast chiller. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf Observed eggs cured in salt, dehydrated at 90F overnight in dehydrator unit. After dehydration, egg yolks are removed from dehydrator and place in the refrigerator for holding. Eggs are then held for 3 days. CDI- Discarded. Eggs cannot be dehydrated at 90F overnight without a variance. Eggs can be cured in salt in the coolers holding at or below 41F and held for no longer than 7 days (this was the previous process discussed with managers and EHS).
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. Observed dishes wet stacked in the clean dish storage area. |
|
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 cold drawers throughout in need of blending. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles missing at dish pit, prep top area and storage area. |