|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open personal beverages stored on prep tables alongside foods and foodservice equipment. CDI - PIC discarded beverages. -0- |
|
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 food handler temp ready to eat roasted green onions with bare hand. CDI - Product reheated > 165 F. -2-
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. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand sink during inspection. CDI - PIC replenished hand sink. -0- |
|
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 raw egg yolks soaked in soy sauce stored above ready to eat foods in the reach in unit. CDI - Storage order was corrected to prevent cross contamination. -0-
For more information on food storage order please visit: http://meck.co/FoodSafety. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed mozzarella cheese, cheddar cheese, and coconut milk cold holding above 41 F since the previous day inside of the reach-in unit. CDI - Foods voluntarily discarded by PIC. -1.5-
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. |
|
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 reduced oxygen packaged (at the facility) cheddar cheese. Facility does have an approved HACCP plan but it does not include this item. CDI - PIC voluntarily discarded the cheese. A HACCP plan would need to be submitted and reviewed to ensure all safety parameters.
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. - P/Pf. Observed fish (scallops) that was ROP’d in the establishment and stored inside of the 1 door reach-in unit. EHS explained that they can utilize 10k OTR Fresh fish bags instead, this is not considered ROPing and is acceptable. CDI - PIC voluntarily discarded the ROP’d scallops. -1-
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler preparing foods without hair restraint. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 foods stored with resale items in the reach-in unit. CDI - Personal foods removed to employee refrigerator. -0- |
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