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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 |
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|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)- Observed spoiled opened bag of hotdogs on speed rack in WIC. CDI- PIC discarded items at the time of inspection. -1 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed dry food residues on metal and plastic pans and/or containers stored as cleaned on the shelving. CDI- Staff collected all soiled looking items and rewashed them again at the time of inspection. Ensure to store all items that are cleaned to sight and touch. -0 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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. -Observed meatball sandwiches in hot box holding temperature between 120F- 128F. The sandwiches was prepared and reheated and put in hot box until serving. CDI- PIC reheat the sandwiches again and brought the temperature up to 167F and keep hot until serving time. -1.5 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed cheese sandwiches and ham sandwiches in WIC/refrigerator prepared a day before and holding temperature between 48F -52F. CDI- PIC volunteer to discard items at the time of inspection. Point remain the same at this time. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - Observed grilled vegetables and cut lettuce prepared a day before without date marking in WIC/ refrigerator. Observed incomplete date marking on ranch (the #8 was marked on item), and cooked vegetables (the #7 was marked). CDI- Proper procedures of date marking discussed in details with PIC and staff at the time of inspection. Point remain the same at this time. -1.5 pts- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 a big container of icing without label storing on the dry storage shelving. Ensure to label all food items. -0 pts- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
REPEAT
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Observed wet stacking of metal pans on shelving. CDI- Employee separated items to allow air drying at the time inspection. Ensure to let items completely dry before stacking them up for storing. -0.5 pts- |
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