| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy on site does not discuss exposure. CDI: Updated employee health policy provided via email during inspection. PIC printed out form for employees.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 14 |
0 |
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 Observed shell stock tags stored out of chronological order. CDI: Tags reorganized during inspection. |
| 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 Observed raw chorizo stored behind ready to eat items in prep top and over ready to eat item in reach in. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken behind raw burgers in cooler drawer. CDI: Items reorganized.
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 |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer with food debris and dust on and behind the blade. Observed food debris on the base of slicer. PIC stated that it was used yesterday to cut charcuterie items. PIC stated that after each use they are to take all removable parts to the dish area and wipe the slicer down with sanitizer. CDI: EHS educated PIC on proper procedure of washing with soapy water, rinsing with clean water, and then sanitizing. Slicer broken down for cleaning.
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 Observed several stocks sitting out at room temperature for over 1 hour to right of stove prior to being actively reheated. PIC stated at beginning of inspection that stocks were just about to be reheated. CDI: Stocks rapidly reheated to over 165F after EHS directed staff to reheat them on the stove. |
| 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. Observed red tomato sauce and chicken stock cooling from last night above 41F. CDI: Product was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
No |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed arriza stock (1/25), short rib (1/25), pesto (1/13), radicchio puree (1/13), red tomato sauce (1/20), roasted tomatoes (1/20), fish stock (1/25), and Brie (1/25) in several coolers including walk in, reach ins, and prep tops. CDI: All items voluntarily discarded. Observed mozzarella in prep top date marked 1/31 when it was opened 1/27, per PIC. REPEAT VIOLATION
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked potatoes and sliced tomatoes in prep cooler, short rib vegetables in walk in, or mozzarella in walk in. CDI: Potatoes and tomatoes date marked for prep date yesterday. Mozzarella date marked for Saturday. Vegetables 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 . |
| 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 Observed chicken stock and red tomato sauce still cooling from yesterday in a deep, covered cambro. PIC stated that they cool product in an ice bath until it reaches 70F and then they place it in the large containers and cover them in the walk in to continue cooling until 41F. CDI: Product voluntarily discarded. EHS and PIC discussed several cooling method options including cooking stocks more concentrated and then adding ice to rapidly chill as the water component; using ice wands; and cooling in an ice bath until product will not drop any lower and then cooling the remainder of the way to 41F in shallower containers in the walk in uncovered. REPEAT VIOLATION
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 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
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. Observed vacuum sealed sea bass thawed out in walk in. CDI: Sea bass cut open. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
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 several squeeze bottles throughout facility with no labels. Per PIC bottles were various oils.Observed white granular near the pasta station with no label. PIC identified product as salt. CDI: Containers labeled. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
Yes |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed berries stored in their original container on the garde manger station. CDI: Berries were voluntarily discarded. |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
No |
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes with a towel. CDI: Employee directed to stop. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
Yes |
No |
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on garde manger cooler, on 2 line prep coolers, and on reach in freezer damaged and in need of replacing.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed copper coated scoop being used on the line. CDI: Scoop removed. Observed some wooden boards in the garde manger station used for flatbreads cracked and no longer smooth and easily cleanable. Per PIC, food is placed directly on the boards. PIC will go through and discard any split and damaged boards.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed instant pot labeled “household use only” being used for cooking octopus. Remove equipment from facility. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips from 2020 and 2022 reading lower concentration when compared to EHS test strips. VERIFICATION REQUIRED |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
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 interior of garde manger cooler with food debris and build up. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open. This is a shared dumpster. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on AC vent at expo and on ceiling tiles around AC vent. |