| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P -Observed bare-hand-contact with ready-to-eat cabbage. -CDI- PIC voluntarily discarded the portion of the cabbage contaminated by bare hands.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P -Observed bourbon chicken from an unknown source. PIC stated chicken is obtained pre-cooked from ‘market vendor’ with unknown name or contact information. -CDI- PIC moved the chicken to employee-only area and stated it would not be used for customers. EHS explained food code regulations and stated that PIC must verify source of chicken and present invoice/documentation to EHS, if they wish to sell it to customers. |
|
15
|
3
|
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 raw eggs stored over ready-to-eat peppers in prep top. -CDI- PIC corrected storage order. -This is the third violation under the same citation. Facility is now placed on a risk control plan for storage order. EHS shared risk control plan guide to PIC and EHS will follow up next week on risk control plan.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in prep unit low reach-in-cooler above 41F (pork wontons, tofu). Observed ambient temperature of low reach-in at 48F. PIC stated no food is held in prep unit overnight; it is all placed in the WIC overnight and moved back to prep unit in the morning. PIC stated food was moved to prep unit at 9am. - Because food was moved to prep unit less than 4 hours ago, PIC moved all TCS food back to WIC for rapid cooling. Facility must not use low reach-in-cooler until repairs are made and unit holds TCS foods at or below 41F. PIC stated he will call unit for repair. -3 day verification visit required-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cooked sweet and sour chicken in WIC without a date mark. PIC stated chicken was cooked yesterday and may be used today or tomorrow. -CDI- PIC properly added date mark. EHS and PIC discussed date marking procedures and EHS explained how any food held overnight, with the potential to be used for multiple days, must have a date mark.
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
|
2
|
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. -Observed squeeze bottles of liquids lacking labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed to-go container of food stored directly on top of ready-to-eat vegetables in the prep top, exposed to contamination. -CDI- PIC removed to-go container. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed flour and sugar bins stored in household containers. Replace with food safe containers. |
|
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 buildup of food residue/debris along shelves in low-reach-in coolers. Increase frequency of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored directly above customer food in the WIF. |