| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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 - Plastic Bus Tub of Raw Chicken Stored on top of Plastic Bus Tub of Raw Beef. *CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C)Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P- *Observed - PIC stated that Utensils and Dishes are washed, rinsed and sanitized at end of day. EHS educated PIC on food contact surfaces being Washed, Rinsed and sanitized every 4 hours.
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
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- *Observed - Establishment using 2 compartment prep sink to wash and sanitize dishes and utensils not utilizing the full and correct Wash, Rinse and Sanitize procedures. *CDI - EHS educated PIC and informed them they have to utilize their 3 compartment sink to correctly Wash, Rinse and Sanitize their food contact surfaces. PIC set up 3 compartment sink and stated they will use this process moving forward.
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 - Cooked Shrimp, Cooked Pork and Raw Beef above 41F in Main Flip Top Unit. Unit with an ambient temperature of 43F. *CDI - PIC voluntarily discarded food and turned down the temperature to the unit. EHS temped unit with an ambient temperature of 41F. See temp chart for details.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
*REPEA* 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). *Observed - Cooked Pork, Cooked Shrimp, Shredded Cabbage, Cooked Noodles and Sweet & Sour Chicken without date marking. PIC stated most items were prepped last night for today and that the Sweet & Sour Chicken and Cooked pork are portioned from bulk in the WIC. EHS educated PIC that the dates must carry over from each unit and that items cooked and then frozen shall carry cook and thaw date. *CDI - PIC date marked items accordingly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 - Cooked Pork, Cooked Shrimp, Shredded Cabbage, Cooked Noodles and Sweet & Sour Chicken without date marking. PIC stated most items were prepped last night for today and that the Sweet & Sour Chicken and Cooked pork are portioned from bulk in the WIC. EHS educated PIC that the dates must carry over from each unit and that items cooked and then frozen shall carry cook and thaw date. *CDI - PIC date marked items accordingly.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Chicken Wings and General Chicken held on TPHC without initial time labeled for when items were removed from cold holding or cooking. *CDI - Employee labeled items with correct times. |
|
28
|
0
|
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 - Spray bottle of Bleach Sanitizer without a label. *CDI - Employee labeled item to properly identify the substances within. |
|
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 - Bucket of Sauce and cardboard box of green bell peppers stored directly on the floor in the WIC. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - General Chicken and Small Flour Bin with plastic To-Go container used as scoop for product. *CDI - PIC removed containers and replaced them with scoops that have handles. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - WIF unable to fully shut due to Ice build up around edges of door. *CDI - PIC chip off Ice to removed build up and allow door to shut. Issue reoccurred by end of inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 - Heavy Grease and Char Build up on Hood System and Build up on Shelves throughotu kitchen and WIC. Clean these items frequently to avoid build up and possible contamination. |