| 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 one (1) bin of unwashed, uncut lettuce heads stored within cardboard box previously used to hold French fries in WIC. CDI - PIC rotated lettuce heads available clean bin after rinsing. |
|
23
|
0
|
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 four (4) portions of TCS food (bologna, open deli ham, open deli turkey, tomatoes in prep unit) with no date marks. PIC stated that these items were either pulled from dated portions within WIC (dated for 2/19) or prepared on date of inspection and were planned to be utilized within 24 hours. CDI - PIC dated portions of TCS foods held within prep unit; date mark TCS food portions that are to be held for greater than 24 hours.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle at chemical storage with faded labeling. CDI - PIC identified bottle as degreaser and labeled accordingly. |
|
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) bin of hush puppy flour mix with no label. CDI - EHS affixed label to food after identification by PIC. Provide labeling for spices, powdered food ingredients, and liquids that are not easy to visually identify. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) buckets of in use wiping cloths at approximately 0ppm chlorine sanitizer. CDI - PIC remade buckets of chlorine sanitizer to concentration of approximately 100 ppm. REPEAT.
Note: No escalation in point deduction due to improvements; sanitizer buckets were available and being used to hold wiping cloths, as opposed to multiple wiping cloths being held for extended periods at prep surfaces. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed sealed bag of clean wiping cloths held in toilet room. Rotate clean linens and food service equipment to locations separate from potential contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) commercial container of animal crackers relabeled to hold baking soda. Utilize multi-use utensils that are smooth and easily cleanable to hold food and ingredients. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed flattened cardboard sheets utilized at areas with grease and ice buildup (shelving at cook line and walk in freezer, respectively.) Remove absorbent materials and/or utilize non absorbent materials at points of storage. |
|
49
|
0.50
|
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 minor accumulation of soils on surfaces of in place equipment (grill, open portion of fryer face, etc.) Observed minor frost and ice accumulation on floors and walls of WIC. Clean surfaces as needed to prevent soil accumulation. Adjust walk in freezer to prevent ice on non food contacts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unfinished floor in rear storage area that has a can wash and a restroom. Finish floor and/or seal absorbent portions such that moisture can not accumulate or permeate flooring. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal drinks being stored on shelving above 3-comp sink with clean dishes and in labeled bin above food held for resale in WIC. Store employee food and drinks such that they can not potentially contaminate clean equipment and/or food held for resale. |