| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 8 |
0 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in food prep sink. Only use hand washing sinks to wash hands. CDI - Employee educated on hand washing. 0 pts. |
| 10 |
0 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink in men's restroom. Soap must be available at all hand washing sinks. CDI - Employee refilled dispenser. 0 pts. |
| 14 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
No |
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Establishment is not keeping oyster tags after using all the oysters in a batch. Establishment must keep oyster tags for at least 90 days after using or discarding the oysters. Establishment must write date last oyster was used or discarded on tag, and keep it in chronological order for at least 90 days. CDI - PIC educated on requirements and she stated that she will create a folder for oyster tags after the batches in establishment are used. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and raw beef stored on shelf above fries and other RTE foods in reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw foods moved to bottom of cooler.
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 |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most bus tubs, pans and containers that were stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - Soiled utensils taken to dish machine to be re-washed.
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 . |
| 19 |
1.50 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 2 pans of refried beans and 1 pan of rice were 104-128F after reheating for 2 hours in oven. Rice was also reheating in rice warmer at 100F after 30 minutes. TCS foods that are cooled in establishment must be reheated to at least 165F within 2 hours, prior to hot holding. CDI - All items discarded. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
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. Red sauce measured 90-105F after cooling for 2 hours. Black beans were cooling in ice bath on prep table. Beans began cooling at 2:30PM and still measured 120F at 3:30PM. CDI - Red sauce discarded. Ice added to ice bath for black beans and beans stirred.
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 . |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico, lettuce, tomatoes, pickled onions, queso fresco, shredded cheese, raw chicken, raw beef, and other TCS foods in sandwich cooler measured 47-63F. TCS foods in cold holding shall measure 41F or less. All non-raw items discarded. VR - Verification required by tomorrow that cooler is repaired. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
No |
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 Salsas held on TPHC were still in use after 4.5 hours. CDI - PIC educated on using TPHC and salsas were discarded. |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk beside half shell oysters on menu. VR - Verification required within 10 days that establishment has added asterisk to half shell oysters on menu so it ties this item to the warning on the bottom of the menu. |
| 33 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 Establishment is not cooling TCS foods properly. Red sauce was cooling in deep containers in ice bath, but the ice bath did not have enough ice. Black beans also cooling in ice bath with not enough ice. CDI - Red sauce discarded and ice added to black bean ice bath. 0 pts.
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 . |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw tripe was thawing for several hours at room temperature. Thaw TCS foods under refrigeration, or under cold running water that measures 70F or less. CDI - Tripe moved to walk-in cooler. // 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Several packages of raw fish were still in ROP package and were thawed. Raw fish must be removed from ROP packaging before thawing. CDI - PIC slit open packages. |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Repair door so it self-closes. 0 pts. |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Uncovered foods are being stored on the floor in the walk-in cooler and freezer. Store food at least 6 inches off the floor. Keep food covered to prevent contamination. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present throughout establishment. Walk-in cooler door and doors on sandwich cooler are torn and need replacing. Shelves below prep tables are rusted and need to be replaced. Sandwich cooler is holding at 53F and needs to be replaced or repaired. 0 pts. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Old prep table beside dumpster enclosure. Remove so it doesn't harbor pests. 0 pts. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles worn in several areas in the kitchen. Floor damage throughout kitchen. Acoustic ceiling tiles need to be replaced in walk-in cooler/freezer area. Floors, walls and ceilings shall be in good repair. REPEAT |