|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. EHS observed raw burgers stored over raw bacon on speed rack in WIC. CDI - PIC rearranged storage order, no contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked peppers, queso dip, and rice being held hot in hot box unit prior to lunch service under 135F (see temp chart). CDI - PIC stated the items were in the hot box for no longer than an hour. PIC instructed food employee to reheat items to 165 prior to placing back into hot holding units. (1.5)
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
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed marinara sauce dated for 9/8 and breakfast sausage dated for 8/26. Food employee stated breakfast sausage was stored frozen and a pull thaw date should have been placed on bag to note when the sausage was thawed for cold holding. EHS observed sliced deli meat in flip top unit without proper dates. PIC stated the sliced meats are prepared daily, but if enough is left over facility will save the remaining portions. EHS stated due to the intent, these items need to be dated. CDI - PIC voluntarily discarded both sausage and marinara sauce, PIC provided education to staff and date was applied to all sliced meats in flip top.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed chicken nuggets and chicken tenders in hot box without updated time stamp. EHS observed prepared salads in grab-n-go cooler with time stamp of 11:00am, EHS observed this salad on time at 10:45. EHS advised that times be updated each time a new item is placed on time. EHS stated facility should not pre-time the foods placed on time and the time should accurately reflect when the item was removed from cold/hot holding. CDI - PIC provided education to staff and instructed food employee to update time stamp for the actual time the food was removed from cold/hot holding. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple metal pans stored as clean with water present on interior surface of pan. EHS observed these pans stacked on themselves. EHS advised to stagger pans to allow for adequate air drying prior to storage. (0) |
|
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. EHS observed WIC cooler floor with debris, EHS observed dust present around AC vents above three compartment sink. EHS observed ceiling tiles in kitchen with water damage. EHS observed food debris present on concrete flooring under two compartment sink. EHS advised to increase cleaning frequency and replace tiles that are soiled and no longer easily cleanable.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken floor tile by dish room, EHS observed missing ceiling tile in bathroom hallways, EHS observed missing tiles under two compartment sink creating an area that is not easily cleanable. EHS advised to replace floor tiles. EHS provided education. (0) |
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