| 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 one (1) package of open Beyond vegetable burger patties stored beneath uncooked frozen chicken breasts. CDI - EHS elevated opened ready to eat product to prevent potential contamination. EHS provided storage order guides for reach in units and WIC to PIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed cucumber over opened bin of pickles. CDI - PIC elevated pickle bin to prevent potential contamination.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) chopped onion stored on dry storage rack. CDI - PIC voluntarily disposed of onion.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken stored in inactive hot holding drawer at a temperature of 91F. CDI - PIC voluntarily disposed of out of temperature food item.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed house made ranch to go cups, house made pita sauce to go cups, shrimp, and fruit salad cooked mushrooms, pre bagged rice, and holding above 41F in various refrigeration units and cold holding points throughout facility (see temperature chart). - CDI - PIC voluntarily disposed of mushrooms and pita sauce to go cups. PIC reduced storage portions of other TCS foods (stored above fill line), which had been placed fewer than 4 hours prior, and rotated items to freezer for corrective cooling. |
|
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 two bins of coleslaw, prepared approximately one hour before EHS arrival, cooling below necessary cooling parameters. CDI - PIC rotated coleslaw to WIF to improve cooling rate. All other items were cooling at an effective rate.
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
|
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) working containers at grill area (one squirt bottle of olive oil and one metal salt shaker) without proper labeling. CDI - PIC pulled container for effective labeling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 one (1) box of gyro stored on floor of freezer. CDI - PIC elevated gyro box to available shelving without comment or correction by EHS. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) flour bin with scoop stored inside with scoop handle contact food. CDI - EHS removed scoop from flour and PIC rotated to dish machine for corrective washing, rinsing, and sanitizing. |
|
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 bin of bagged cleaned linens at stored directly on the ground. Elevate clean linens to prevent potential contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor leak from u bend beneath kitchen hand sink. Repair as needed to prevent water accumulation on flooring. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |