|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed prong food pusher side of deli slicer with visible food residue, stored as clean. Observed sticker residue on multiple metal pans, stacked which allows sticker residue to touch the food-contact portion of the container. -CDI- PIC moved items back to 3-compartment sink to be properly washed, rinsed, and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple foods in the sandwich prep unit above 41F. PIC stated food temperature prior to opening was at 41F or below, yet temperatures rose due to flip top being frequently opened this morning during breakfast rush and while flipping containers. -CDI- During inspection, prep unit remained closed with flip top down. By end of inspection, EHS observed food and ambient temperature of unit drop at sufficient cooling rates to reach 41F. PIC stated facility would contact repairman to conduct preventative maintenance on unit’s cold holding. EHS will follow-up to ensure unit properly cold holds during all hours of operation.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 oven gold turkey and capicola in lowboy held past the 7-day timeframe. -CDI- PIC voluntarily discarded the items.
- Observed tuna salad and seasoned turkey in lowboy and prosciutto in WIC without date marks. -CDI- PIC verified when items were made/prepared and properly added date marks.
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 . |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. -Observed avocados with stickers intact, stored as washed on the make line. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. -REPEAT- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. - Observed flat top cook top, and electric portable burner units with no proper hood system above. Equipment is used to cook proteins that produce oil-laddened vapors. Equipment should be installed under an approved hood system to cook under. -REPEAT- Note: PIC stated facility is set to obtain an oven to cook meat inside. |
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