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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 raw beef taken out of original container and packaged in bags in WIF over raw pork. EHS explained that if raw proteins are not in a hermetically sealed container storage order applies in freezers. CDI - PIC corrected storage order. No contamination was observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed kimchi that is cooling in reach in cooler from 1 pm. EHS observed temperature of kimchi at 4:07 and observed kimchi at 65F. EHS observed kimchi in one gallon container covered with tight fitting lid. PIC stated they would move kimchi to freezer to quickly cool. EHS observed temperature at 5:07 at 63F. PIC stated the cabbage is washed under warm water for a long time then placed into cooler to ferment under refrigeration. Since the kimchi is prepared at room temperature EHS advised that it must cool within four hours. CDI - PIC voluntarily discarded kimchi since it failed to cool within four hours. (1.5)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 one container of cooked peppers held beyond seven days. Observed numerous containers of kimchi, bok choy, and cooked vegetables in closed sliding door unit without date marking. PIC stated that containers are dated before being sold to consumer as they are purchased. EHS explained that the containers should have a date mark once prepared so that the food may be stored for seven days and then discarded. CDI - PIC voluntarily discarded cooked peppers and added dates to all items in reach in cooler. REPEAT. (3)
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 kimchi cooling from ambient in a large container with a tight fitting lid. CDI - PIC moved kimchi to freezer and removed lid to facilitate cooling efficiently. (0)
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed rice cakes, rehydrated noodles, and rehydrated mushrooms stored in water. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed black residue building up around on the wall around the prep sink. EHS observed gap between wall and prep sink where the residue is accumulating. PIC stated repair man is coming to caulk the gap and will clean the residue more frequently to avoid accumulation. (0) |
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