| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed jalapeños stored above ready to eat cakes and deserts in WIC. CDI - EHS rotated pepper to proper storage location.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bunch of unwashed celery and four (4) unwashed pineapples in WIC contacting shelving. Observed one (1) washed, uncut lemon (no sticker or residue) contact grating in 2 door RIC. CDI - PIC and EHS placed unwashed produce into available pans and boxes. PIC voluntarily disposed of lemon.
EHS provided WIC and RIC storage order guides to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one (1) pan of black bean hummus in mini salad prep unit at 44F, dated 08/29. PIC presumed that item may have been repackaged in plastic wrap, but that employee failed to allow for proper cooling prior to storage. No other TCS foods were observed improperly cold holding. CDI - PIC voluntarily disposed.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 multiple more than five (5) non date mark exempt TCS food items (Diced tomato in prep top 1, spinach in mini salad prep top, boiled eggs in salad prep top, etc.) prepared more than 24 hours earlier, that were not date marked appropriately. CDI - PIC verified dates items were prepared and date marked food items using available marking tape.
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 four (4) pans of salad greens (spinach, spring mix, romaine, etc.) in salad prep top without proper date marking. Observed one (1) pan of cooked chicken without date marking in grill drawer 1. CDI - PIC voluntarily disposed of food without date marks that could not be identified or dated.
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 . |
|
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 four (4) cans of Eliminate pesticide spray at chemical storage shelving, marked as not for use in commercial food service establishments. PIC stated that these were not used within facility interior. CDI - PIC voluntarily disposed of unapproved pesticides. |
|
35
|
0
|
Approved thawing methods used |
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 multiple (approximately ten (10) packages of salmon) in reduced oxygen packaging thawing in walk in cooler without opening/removing tuna from package to thaw. CDI - PIC delegated task of opening ROP salmon to food employees. |
|
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 two (2) unlabeled squeeze bottles (water and cooking margarine) at grill. - CDI - PIC labeled all working containers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed two (2) unpackaged food portions (raw shrimp and boiled eggs) stored in direct contact with undrained water. Neither items are received immersed in ice per PIC and verified by EHS through conversation. - CDI - EHS educated PIC on proper storage with a barrier (food safe bag) between ice and food or in drainable container or drain pan. Shrimp and eggs removed from direct contact with water |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 (2) stacks of clean, packaged linens in storages shed stored directly on the ground. Elevate to prevent potential contamination. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
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 (2) boxes of single service articles (divider napkins, to go cups) in storage shed stored directly on the ground. Elevate to prevent potential contamination.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go trays and fryer boxes) with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 four (4) plastic pans, stored as clean, with minor tape residue on their non food contact surfaces. No contamination of food contact surfaces was observed. CDI - PIC pulled utensils for corrective cleaning. |