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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut, unwashed cucumbers stored directly on bottom of sandwich prep line cooler. CDI - PIC gathered unwashed produce and placed it into readily available clean bowl. Gloved employee washed produce and placed it back into cooler. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed two (2) thin probe thermometers stored near rotisserie oven station with soiled probes. All other thermometers (warewashing area thermometer, pizza prep area thermometer, etc.) and all other food contact surfaces stored as clean were observed clean. CDI - EHS cleaned and sanitized thermometers during calibration via ice bath. Clean and sanitize thermometers before use, between temperature checks, and prior to storing. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) portions of cut TCS foods (mesquite turkey chub, two turkey chubs) in deli case 2 with no date marks. Adjacent portions of the same cut TCS foods were date marked with the date of inspection (10/10). CDI - PIC allowed to date the following observed TCS food products because of verification of dates of preparation (10/10/2025) via labeling system. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 three (3) working containers (oil and vinegar bottle, mayo bottle at sandwich prep line, oil pitcher at stove area) lacking labels. EHS and PIC discussed station labeling methods, labeling larger container bins, etc. |
|
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 two (2) food employees engaged in food prep (plating rotisserie chickens, preparing sushi dishes, etc.) wearing watches. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles throughout kitchen (fry baskets at sandwich prep line, pizza slice boxes at pizza station) with exposed food contact surfaces. CDI - EHS inverted exposed single service articles to prevent potential contamination. |
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