| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of cherrys with dents along the top and bottom seams of the can and stored amongst wholesome cans on the can rack.
CDI - Labeled “do not use” and removed from can rack. |
|
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 a tray of prepped raw burger patties stored on the top shelf of the cookline 1 door lowboy beneath the bun toaster directly above an insert container of RTE deli ham.
CDI - Ham moved to WIC and burgers moved to lower shelf.
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 tray of prepped raw burger patties stored on the top shelf of the 1 door lowboy beneath the bun toaster directly above an insert container of raw salmon.
- Observed multiple cartons of eggs stored on a shelf in the WIC directly above containers of raw seafood.
CDI - Storage order rearranged in the 1 door lowboy refrigerator and the WIC.
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the robocoup to be stored as clean with food debris built up in the hard to clean crevices.
CDI - PIC placed at 3 compartment sink to be W/R/S.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of lettuce, spring mix, and a condiment bottle of house made Caesar dressing stored in the cookline opentop refrigerator at temperatures of 46F, 50F, and 45F, respectively. All items were prepped that day between 9:30am-10:30am and had today’s date mark on them but PIC stated none of the items on the cookline were actively cooling. REPEAT.
- Observed an insert container of deli ham in the 1 door lowboy refrigerator beneath the bun toaster at a temperature of 55F. PIC stated it was sliced earlier that morning at around 10am.
CDI - PIC placed all items into the WIC to rapidly cool.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed containers of pico de gallo and diced tomatoes cooling at inadequate rates in the WIC due to the items being covered in plastic wrap prior to being completely cooled down. REPEAT.
CDI - PIC uncovered container of diced tomatoes and pico de gallo and EHS observed proper cooling rates at the end of the inspection.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. - Observed 2 insert containers of tater tots and an insert container of sweet potato fries that were stored on the shelf above the fries hot holding unit. PIC stated they were frozen and held out there until they are needed. EHS observed only one container of tater tots to still be frozen and the other insert container of tater tots and container of sweet potato fries were at temperatures of 53-55F. Facility must utilize TPHC on these items if they are to be held outside of refrigeration and above 41F in the kitchen.
CDI - Items placed back into RIFs to rapidly cool. |
|
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 the gaskets of the WIC to have a buildup of black grime. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed a buildup of food debris and single service containers/gloves on the floor of the cookline. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed multiple sealed employee beverages stored in refrigeration throughout the cookline. A designated and labeled area for the storage of employee drinks must be used going forward. REPEAT. |