|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 three (4) raw animal food portions stored above ready to eat food throughout kitchen (pan of cut RTE tuna above brownies in salad prep unit, two pans of ground beef burger patties over sesame seeds in grill drawer 2, and scallops in prep top 2 stored above green beans in the lower prep unit. All storage within reach in units, WIC, and walk in freezer were correct. CDI - EHS reviewed storage order charts with PIC. PIC reoriented storage order of food in prep units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) spray bottle of sanitizer at dry storage area stored above canned goods. CDI - PIC rotated spray bottle to proper lower storage.
Note: Citation is not a repeat; EHS previously incorrectly marked unapproved pesticide usage as a storage violation. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
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 Observed five food items, prepared on day of inspection, cooling either covered or in points of service (wrapped cut melon in WIC, unsalted butter and shredded cheese blend in prep top 2, sliced cheddar and impossible burger in prep top 1) When observed, one item (1) (impossible patties) were observed cooling at insufficient rates. CDI - PIC rotated patties to WIC to improve cooling. EHS provided cooling charts for cooked food and ambient temperature food to PIC.
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 . |
|
37
|
1
|
Food properly labeled: original container |
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 three (3) unlabeled squeeze bottles (oil and cooking wine at dry storage, water at grill) - CDI - PIC labeled all working containers. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop in shredded Parmesan cheese in prep top 2 with handle submerged within the food. CDI - EHS retrieved scoop without making barehand contact and PIC rotated to warewashing for effective corrective cleaning. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
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 four stacks of single service articles (to go trays and fryer boxes) with exposed food contact surfaces throughout prep areas. CDI - Single service articles were inverted to prevent potential contamination. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspection; single service articles at storage were observed as being stored at least six inches off of the ground and within plastic wrapping. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
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 accumulation of dust and debris on ceiling tiles and vents at back kitchen, namely above clean dish storage. Increase cleaning frequency to prevent accumulation of dust and debris. |
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