| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hot water at 69F at portable hand sink at cheese cracking station. |
|
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 kale salads stored below raw fish inside the WIC.
In Seafood Gold Pan reach-in cooler observed raw sausage and raw chicken over parsley butter.
CDI - Storage orders rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spicy shrimp, roasted red peppers, imitation crab held above 41F inside the sushi prep unit.
CDI - Items were voluntarily discarded.
Cheese/deli- Observed several cheeses including Brie, goat cheddar, fontina and Gouda in cheese islands overstacked and holding 42-45F. CDI - items in unit since previous day were discarded. Provide specific information from manufacturer if cheese is to be stored above 41F or at room temperature. Observed sliced American cheese at 45F and sliced ham 43F in grab and go case. CDI- items were sliced today and allowed to be cooled in walk in cooler.
Observed seven large containers of cut fruit above 41F during inspection at produce dept. PIC stated produce is cut and then placed into 2 door RI (see temp chart). PIC stated no temperatures have been taken of fruit since placing into unit. Date marking showed product was made the day prior to inspection. EHS observed ambient temperature of unit at 41F. EHS observed cut watermelon in grab n go display above 41F (see temp chart). EHS observed only watermelon stored in the front of unit above 41F. EHS observed ambient temperature of unit at 41F. CDI - PIC voluntarily discarded cut melons.
Meat and seafood: long display case was holding multiple foods up to 45F in one section. After inspecting case, maintenance determined a part was missing from that section. The cold pan was on site and it was added to the base of the display case. Ambient air temp fell below 40F quickly. All items out of temperature (salmon, haddock, cutlets, salmon cakes, etc.) were discarded. Small display case was holding shrimp at 43F in the front of her case and 41F at the back of the case. Items in front of case were discarded. Middle seafood display held haddock at front of case at 42-45F. Back of case was holding at or below 41F. Fish above 41F was discarded. Items that were cut/wrapped today were chilled in the blast chiller to be rewrapped for working section of case (down to 32-29F).
Meat bulk case was holding all meats at 45F. All meats (pork, lamb, beef) were moved to blast chiller to rapidly chill to 41F or lower. Case was inspected by maintenance and the wood blocks and slate looking material are blocking the cold plate in the case. Case will not be used until it can maintain approved temperatures. Dry age case is holding dry aging beef at 43F. Beef was removed to be chilled. This case will also be assessed by on site maintenance man. Verification required.
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
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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) Deli/cheese- Observed numerous open chubs of various deli meats (15-20+) in deli case without dates. Observed chub of ham with date exceeding 7 days. Observed wedges of brie cheese at cheese island with dates exceeding 7 days. CDI- items exceeding 7 days were discarded. Observed no date marking system in place for cut cheeses in affinage case. Verification required.
Observed roasted garlic in Seafood Gold Pan low reachin that was dated 10/26. Voluntarily discarded.
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 . |
|
24
|
0
|
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 EHS observed two containers of pizza sauce stored with TPHC without proper time documenting on label. CDI - PIC properly labeled sauce with start time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spic and span bottle on cutting surface in meat department. Chemical was relocated under hand sink. CDI |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed sushi pH records not in compliance. Observed sushi rice not documented on multiple days and batches including 10/15 and 10/18 with missing or no rice pH records available.
Records should be maintained in compliance.
10 day verification required. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed brisket and meatloaf cooling at a 0/F change over 45 minutes. Items were stacked and covered in WIC. CDI - Items were uncovered and moved to blast chiller for rapid cooling.
Cheese/deli area- Observed roast beef sliced today in containers at grab and go cooler 46F. Product should be cooled to 41F prior to placing in grab and go unit. CDI-removed and placed in walk in to rapidly cool.
EHS observed packaged sandwiches actively cooling in WIC. EHS observed sandwiches actively cooling with tight fitting lids. PIC stated normal procedure is to cool within WIF, however, new staff is still training on process. EHS observed no temperature change after 20 minutes. CDI - PIC moved sandwiches to WIF to quickly cool.
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 . |
|
34
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf Observed fried rice cooked to 125F before being removed to be placed into hot holding. CDI - Items were heated to at least 135F and placed into hot box. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 a few squeeze bottles and containers of oil at Asian cook station without labels. Label as needed. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed green onions being used directly from package. Wash produce before use. - 0 - |
|
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 two boxes of single-service items stored on the floor. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 90F at 3 comparment sink in deli/cheese department. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee bags and unopened drinks stored above facility food items and dry storage items. |