|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed two deli chubs stored in display case held for more than 7 days per date mark label (6/5 and 6/2) and one deli chub in the same case lacking a date mark label entirely. - CDI - PIC voluntarily discarded all three chubs.
EHS also observed sliced deli meat packages dated with today’s date, but per PIC, deli meats were sliced yesterday and placed in packages today. Ensure date placed on packages is the date the deli chub was originally opened and sliced. - CDI - PIC corrected date mark labels.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - Observed rice labeled with incorrect 10 hour holding period. Rice was labeled 8:40AM-6:40PM, but per sushi chef, rice in container was the second batch of rice made at 10:30AM per logs. Logs also did not indicate a time when the first batch made at 8:40AM was used in its entirety. - CDI - PIC corrected label and logs to include required information. |
|
33
|
0.50
|
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 - REPEAT - Observed sliced deli meats cooling in boars head grab-n-go unit. Do not use grab-n-go units for cooling. - CDI - PIC placed deli meats on sheet tray in the WIF to quickly cool.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed various squeeze bottles and shakers of condiments and spices lacking labels. Label. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed food residue and debris buildup on sliding doors and tracks underneath sandwich prep station and on display cases. Clean and increase cleaning frequency to maintain clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floor of walk-in freezer and walls throughout facility in need of cleaning. Cleaned and increase cleaning frequency to maintain clean. |
|