| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC #1 adulterated uncut purple cabbage in original box. CDI - PIC voluntarily discarded box of purple cabbage.
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC #2 adulterated uncut cucumbers in original box. CDI - PIC voluntarily discarded box of cucumbers.
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed damaged tomato can in dry storage on shelving. CDI - PIC moved can tomatoes to return area. |
|
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 open bag of raw beef stored directly of flour tortillas in WIC #1. CDI-PIC correctly storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 a few open bags of raw breaded chicken patties stored directly on top of open bags of raw sausage patties in single door RIC. CDI - PIC correctly storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored directly over cut/washed onions in WIC#1
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up and debris inside lid of ice machine. CDI - PIC increase frequency of cleaning equipment. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked chicken soup hot holding below 135F in hot holding cabinet that was previously at steam table since 01:00PM. CDI - PIC reheated chicken soup to 165F for hot holding.
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 |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 in WIF several ziplock bags of cooked chicken, cooked black beans, cooked ground beef, and cooked rice with no date marking of initialy cooking of foods took place. CDI - EHS allowed PIC to accurately date mark foods with initial cook day. 02/20 and 02/23. EHS educated PIC on keeping the original cook date once food has been thawed. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one secondary spray bottle without any form of identification under prep table. CDI - PIC voluntarily discarded unknown solution.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles mislabeled as hand sanitizer under prep table. EHS discovered solution to be bleach sanitizer. CDI - PIC corrected labels. |
|
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 several unidentifiable secondary squeezes bottles at salad station and hot bar station. CDI - PIC labaled container bottles (blue cheese, caesar, ranch, honey mustard, buffalo,1000island,). |
|
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 wet wiping cloth being used underneath cutting board while employee was preparing food. CDI - PIC removed cutting board and wet wiping cloths and obtained a new clean cutting board. |