|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 various TCS foods in WIC holding above 41F during inspection. See temperature chart. WIC was holding at 47F at time of REHS discovery, but cooled down to 38F within 20 minutes. REHS and PIC discussed the possibility of unit being in defrost mode at time of discovery. REHS voiced concerns over the time, temperature, and length of defrost, and advised speaking to maintenance about adjustment.
CDI - All items cooled down during inspection.
0 pts.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a multitude of foods in WIC with prep dates of 9/26/26 - 9/30/26 during inspection. PIC stated these dates were not correct. Observed various items in prep unit and salsa lowboy void of label identifying the dates which they were opened or prepared.
CDI - All items in WIC voluntarily discarded. Items in prep unit and lowboy verified to have been opened or prepared on 10/5/26 and labeled.
Repeat. 1.5 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed containers of margarita mix being stored on floor in dry storage area during inspection. Ensure all customer foods and beverages are stored in a manner that does not promote contamination.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed RIF broken and out of commission during inspection. Repair, replacement, or removal necessary. Observed shelving in WIC rusting. Repair or replacement necessary.
0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris build up in RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 0.5 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed cracked floor tiles, missing ceiling tile, and damaged baseboard in main kitchen area during inspection. Repair and/or replacement necessary.
Repeat. 0 pts. |
|