| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed beverage container stored on prep table. Observed open beverage containers stored in prep area and over clean dishes. CDI-All employee drinks were removed. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed multiple employees wash hands, turn off faucet with bare hands, and then dry hands. Hands were recontaminated when employees turned off soiled faucet with bare hands. CDI-EHS and PIC demonstrated proper handwashing techniques to employees and employees properly washed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw shrimp, remove glove, not wash hands, and don new glove. CDI-EHS explained observation to PIC and employee properly washed hands and then donned new gloves. |
| 9 |
0 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
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 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 Observed employee pick up lemons with bare hands. EHS asked employee what lemons are used for. Employee stated they are served RTE, plated with fish dish. CDI-Lemons removed to be washed. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large mixing spoon stored in rear hand sink. CDI-Employee removed large spoon. Points not escalated due to improvement from previous inspection. |
| 14 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
No |
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 Observed shell stock tags not stored in chronological order. CDI-PIC placed all tags in chronological order.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction records for salmon that is currently offered with a consumer advisory. VR required within 10 days. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground lamb stored over pancake batter and hummus in reachin. CDI-PIC corrected storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed berries and carrots stored over washed, cut melon and RTE juices.
CDI-PIC corrected storage order. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed soiled slicer that had not been in use today. CDI-PIC moved slicer to be W/R/S. |
| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
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. 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 . Observed cooked, smashed potatoes that started cooling yesterday at 10am, at 44F, 49F, and 47F at 4:50pm. Observed a roasted garlic sauce that started cooling at 10:28am, at 43F at 4:53pm. CDI-PIC voluntarily discarded smashed potatoes and roasted garlic sauce that did not quickly cool.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed pizza sauce that is prepared from room temperature ingredients at 10:41am at 50F at 4:55pm. CDI-PIC voluntarily discarded pizza sauce that did not quickly cool. |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
Yes |
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 Observed garlic in oil held on TPHC from 12:00pm-4:00pm not discarded at 4:13. CDI-PIC voluntarily discarded food held on TPHC past 4 hours. Points not escalated due to TPHC improvement from previous inspection. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 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 . Observed deep pans of cooked potatoes stacked and covered to cool. Three pans of potatoes missed cooling window. Roasted garlic sauce and pizza sauce were tightly covered and missed cooling window. Observed roasted corn cooling tightly covered. CDI-Potatoes that were cooked yesterday and missed cooling time were voluntarily discarded. Roasted garlic sauce and pizza sauce were voluntarily discarded. EHS educated PIC on improved cooling methods and means to monitor cooling. |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
Yes |
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 unlabeled squeeze bottle containing oil and unlabeled stainless steel shaker containing Japanese seasoning. CDI-PIC labeled both working containers. |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
Yes |
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza dough cutter/scraper stored between prep unit and prep table. CDI-PIC removed utensil. |
| 44 |
0.50 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed extensive wet stacking of plastic and stainless steel food storage containers. Observed towel-drying of dishes. |