| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document showing proof of training on the employee health policy agreement. *CDI - EHS provided employee health policy agreement. PIC had all current employees read and sign.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 - 2 metal containers of Raw steak stored directly above RTE foods in WIC. *CDI - PIC placed Raw items onto lower shelf to correct storage order.
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pickled Cabbage in small flip top above 41F. PIC stated unit stopped working this morning and their plan was to move items back and forth from WIC to broken unit every hour to try and maintain temperature. PIC placed all items into WIC and will no longer use broken unit. PIC may use nearby 2 Door Lowboy unit in front of raw flip top unit.
A verification visit will be conducted within 72 hours to verify that the unit has been repaired.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P-
*Observed - Spray bottle with blue surface cleaner stored above raw onions without label To properly identify contents within. *CDI - PIC removed item from being stored above food items and labeled item. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
*REPEAT* 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Raw Beef thawing under running water that had a temperature of 84F. Water shall be 70F or less when being used to thaw items under running water. *CDI - PIC placed item in WIC. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. *Observed - Ice Scoop stored on top of ice machine. *CDI - PIC placed scoop into dish machine and then into clean metal container and stored on top of ice machine. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of plastic containers above prep table across from dish machine. *CDI - PIC pyramid stacked containers to allow for proper air drying. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- *Observed - Batteries dead for establishments Max/Min Thermometer for testing dish machines sanitizing temperature. PIC had no batteries available to replace.
A verification visit will be conducted within 10 days to ensure establishment has a working Max/Min Thermometer.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test Strips that were unable to measure Quaternary sanitizer at 3 compartment sink accurately.
A verification visit will be conducted within 10 days to verify that establishment is in possession of quaternary test strips that can accurately measure sanitizer concentration. |