|
|
| 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)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - Observed raw beef stored above raw shrimp in WIC. - CDI - PIC moved raw shrimp above raw beef in a different refrigeration unit.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed beans stored between raw chicken wings and raw whole fish in WIC. - CDI - PIC moved beans to shelving above raw products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed both walk-in coolers holding TCS items above 41F with ambient temperatures greater than 41F (see temperature chart). PIC voluntarily discarded all TCS items stored in units for more than 4 hours and moved remainder of items to other refrigeration units. Also observed top portion of smaller flip top prep unit to be holding above 41F (see temperature chart). PIC moved TCS items to other working refrigeration to quickly cool. PIC agreed to voluntary closure. - VR - Verification required within 3 days to ensure both WICs and flip top prep unit have been repaired.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 various working containers lacking labels throughout facility. Label all working containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies and one live insect in facility. Contact licensed pest control operator to treat for pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed quat sanitizer concentrations of less than 50ppm in sanitizer buckets. - CDI - PIC corrected quat sanitizer concentration to 300ppm. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed three large knives stored between two flip top prep units. Do not store knives between units. - CDI - PIC removed knives and placed at three compartment sink to be washed, rinsed, and sanitized. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - Observed hot water at three compartment sink originally only reach 85F. PIC corrected issue to allow hot water temperatures of 110F at three compartment sink. However, when prep sink hot water was turned on at the same time, hot water temperatures at three compartment sink reduced back to 85F. Correct water issue to allow for hot water to maintain at least 110F at three compartment sink during peak demand (when all other faucets are turned on too). - VR - Verification required within 10 days. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 grout missing and water pooling on flooring throughout facility. Repair flooring to allow for a smooth and easily cleanable surface. |
|