|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) pan of raw salmon and one (1) pan of raw chicken on a tray stored over RTE pans of food (corn, ham, and mac and cheese, etc.) on speedrack in WIC. CDI-PIC placed uncooked salmon and chicken below RTE foods. EHS provided WIC storage order chart. REPEAT. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS food (ribs in retail cooler, one tray of overstacked buffalo nuggets in mobile 1) above 41F. All other TCS food temperatures in cold holding equipment were observed as cooling. CDI - PIC voluntarily disposed of out of temperature food items.
Note: EHS observed out of service cold holding equipment (Hot/cold display island) per conversation with PIC, unit is under work order and no TCS food is to be placed within until an ambient temperature of below 41F is observed.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several (greater than twelve (12)) salads in mobile coolers, prepared morning of inspection, cooling in open air units. Observed three (3) pizzas, placed during inspection, placed above fill line in retail cooler. CDI - Items were rotated to walk in freezer to cool effectively. EHS provided cooling charts to PIC. REPEAT.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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) employees (one deli, one bakery) wearing watch on wrist while preparing food (slicing deli meats, placing bread on racks, etc.) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) stacks of unopened single service tray boxes at dry storage shelving in direct contact with the ground. Elevate single service articles as needed. |
|
49
|
0
|
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 debris and food residues accumulating on tracks of door deli case; observed grease deposits on rear pipes of oven fixtures. Clean as needed. |
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