|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of hamburger buns stored beneath unwashed lemons and limes in WIC. CDI - Bun were moved and rotated to RTE shelving. EHS provided PIC with storage order guides for reach in units and WIC.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw shrimp low level in ice bath and wrapped sliced cheese in main prep top stored on container lid above 41F. CDI-PIC filled ice bath with water and placed a food safe bag of ice on shrimp and temperature of food began to quickly drop. PIC voluntarily disposed of sliced cheese. REPEAT.
Note: So long as water and ice entry is prevented by the use of sanitary food safe bags and packaging, ice bags may be utilized to keep food items cool. Undrained ice and water may not be in direct contact with food other than raw vegetables, raw cut vegetables like carrots and celery, tofu, and fish and shrimp that are delivered on ice.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 .
Observed one bag of recently opened, cooling kale in main prep unit. CDI - EHS date marked item at once observed as having cooled. Date mark food items at the time of opening/preparation.
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 one (1) pan of spinach dip in prep table RIC with date of 07/13. CDI - PIC voluntarily disposed of out of date food item.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed sealed medical kits and two (2) toxic substance containers (hydrogen peroxide and burn gel) stored on shelving above food prep tables. CDI - PIC rotated medical chemical supplies to chemical storage shelving to prevent potential contamination. |
|
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 one (1) squirt bottle of butter at grill table without effective labeling. CDI - PIC provided label and affixed to butter. EHS and PIC discussed potential labeling solutions for difficult to label containers, such as station labels. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) kitchen manager engaged in food prep while wearing a wrist watch.
Note: Observed one (1) kitchen employee without hair restraints engaged in cleaning tasks (handling soiled dishes, disposing of out of date food) without effective hair restraint. All food employees, other than waitstaff or those working exclusively with beverages, shall wear effective hair restraints to prevent the contamination of food or clean equipment. |
|