|
|
| 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 Observed one (1) jug of distilled water stored below packaged ground beef in WIC. REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed tray with two (2) packaged whole muscle pork products (pork chops and tomahawk pork chops) stored below tray of pattied burger on WIC speedrack. CDI - PIC and EHS rotated WIC contents to prevent potential contamination. EHS provided WIC storage order sticker chart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately twelve (12) packages of ROP fish fillets (tilapia, tuna steaks, red snapper, etc.) thawing in WIC without being removed from reduced oxygen packaging. CDI - EHS informed PIC of thawing requirements for ROP fish; PIC delegated task of cut ventilation into thawing fish packaging to department employee. REPEAT. |
|
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 department manager engaged in minor food prep (weighing steak on request for customer) while wearing a watch. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 one (1) clean knife held in the space between cutting board and seafood display unit. CDI - Knife was removed and rotated to cutting board to be rewashed and sanitized. |
|
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 three (3) unopened stacks of trays held in back of house storage area stored on the floor. Elevated packaged single service articles to available shelving. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed minor moisture ice buildup on the interior seafood display unit, behind unpackaged food. No food was actively contaminated by ice or water produced by accumulating water buildup. Calibrate equipment to prevent buildup of ice or water. REPEAT.
Note: No escalation in point deduction due to noted changes from previous inspection; previously cited cooler had no signs of water or ice accumulation. |
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