|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed condensation leaking directly onto food items in display cooler and lowboy portion of sandwich prep station unit. - CDI - PIC voluntarily discarded all adulterated items. Pan placed in units to catch leaks. PIC placed work order. EHS will conduct a follow up visit for long term compliance purposes to ensure leaks have been repaired. |
|
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 meat chubs dated for an 8 day holding period instead of 7. For example, ham chub dated 4/14 - 4/21. - CDI - PIC corrected labels by hand. PIC agreed to print labels with single date indicating when the chub was opened to avoid this issue moving forward.
Observed pizza sauce and sausages lacking labels in pizza prep unit. Per PIC, sausage and pizza sauce were opened the previous day. - CDI - PIC labeled pizza sauce and sausage with yesterday’s date.
Observed fried chicken dated 4/17 - 4/20 in grab-n-go unit. Per PIC, chicken was placed in container today but was cooked and cooled yesterday. - CDI - PIC printed new label to reflect date item was prepared and not the day it was placed in container.
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 sushi, salads, sliced cheeses, and sliced meats cooling in grab-n-go units as well as lowboy units. All cooling should occur in walk-in cooler or walk-in freezer. - CDI - PIC moved items to walk-in cooler to quickly cool. EHS observed items meet required cooling parameters.
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 . |
|
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 food residue and debris on the interior and exterior of pizza prep unit, sandwich prep lowboy, and display case. Clean and increase cleaning frequency to maintain clean. |
|
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 walls in need of cleaning near three compartment sink. Clean and increase cleaning frequency to maintain clean. |
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