| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee’s cup of coffee stored at the cook line shelving unit above resale foods. CDI - PIC discarded beverage. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100 F water at handsinks. Observed no hot water at the handsink adjacent to the 3-compartment sink. Hand sink on the other side of the wall observed to be providing adequate hot water at 100 F. Provide. -0-
Long term compliance visit will be made to ensure repairs to dish machine. |
|
15
|
0
|
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 raw salmon stored over fully cooked shrimp in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following TCS foods which were recently filled at the line cold holding > 41 F: Diced tomatoes, salmon, hard boiled eggs and diced ham. CDI - Foods were transferred to the nearby walk-in cooler to cool down to < 41 F. -3-
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P.
Observed the following TCS foods being held for resale in the facility past their use by dates: Garlic in oil (1/24-1/30), plum tomatoes (1/26-2/1), cut fruit and sliced ham (1/28-2/3). CDI - PIC instructed food handler to voluntarily discard expired foods.
Observed edamame, opened containers of half & half and milk without date labels. Discussion with employee revealed these were first used on 1/31, 2/2 and 2/3. CDI - EHS aplowed items to be date labeled. -1.5-
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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing improperly in oxygen packaged bag. CDI - PIC removed fish from the ROP environment. -0- |
|
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 sanitizer bucket with a concentration of 0 PPM quat. CDI - PIC remade the sanitizer. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale and food debris build-up on interior surfaces of dish machine. Clean and maintain. -0- |