| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P.
Observed white microbial growth on packaged strawberries in the upright reach-in unit. CDI - PIC voluntarily discarded the strawberries. -0- |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf.
Observed one batch of shellstock from January with no sell date. Discussed requirement of shellstock last sold date procedures. CDI - PIC traced back last sold date to 1/8 and added to tag -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P.
Observed sanitizer at the dishmachine dispensing at 0 ppm after multiple attempts and priming the machine. PIC changed old sanitizer bucket. Dish machine sanitizer concentration read 0 ppm using chlorine test strips. CDI - PIC contacted Ecolab technician who arrived onsite during the inspection to assess equipment. Technician primed the machine which began to sanitize at 50-100 ppm. ECOLAB technician discussed with PIC about daily checks, how to prime the dish machine and verification of sanitizer concentration with test strips.
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf.
Observed sticker attached on stacked deep plastic containers and food debris on utensils used for prep stored as clean on shelving unit. CDI - PIC transferred all utensils and containers to the dish pit to be w/r/s. -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: 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 |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed hard boiled eggs and raw beef cold holding at 52 F and 48 F, respectively. CDI - Hard boiled eggs placed into new fresh ice bath and raw beef voluntarily discarded. -1.5-
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. |
|
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 yellow fin tuna thawing in three vacuum sealed packages inside of the walk-in cooler. CDI - PIC instructed to open packages. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop and measuring cup with their handles submerged in dry goods. CDI - Handles positioned upwards. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed damaged gaskets at two cold drawer units, one prep reach-in unit (right door) and loose gasket at reach-in freezer. -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 build-up on interior surfaces of dish machine. Clean and maintain. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed holes in wall at dish pit. Repair. -0- |