| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed pan of raw frozen steak same prep table next to cooked steak that was to be panned and placed in hot cabinet. CDI items relocated. Ensure raw product and RTE foods are separated during food prep.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility with booster heater inoperable and was told to switch to chlorine until it is repaired. Checked chlorine levels at 0ppm.PIC stated he was instructed to manually add sanitizer inside of the unit to ensure items are sanitized. Sanitizer added and still at 0ppm.. CDI PIC called Diversy and they were able to arrive onsite with part needed to repair dish machine.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.. |
|
23
|
0
|
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 shrimp and roasted tomatoes from 1/6. CDI items discarded. Observed cantaloupe that was not dated in reach in. CDI product dated. Observed sausage links labeled 9/19. PIC stated they thawed product on Friday. CDI thaw date added.
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
|
1.50
|
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
Observed facility using TPHC for breakfast and Cole slaw for lunch. Facility did not add time stamps to white board as stated in written procedures. CDI time stamps added. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required.
Observed facility with frozen pork belly that was vacuum packaged in the freezer. PIC stated they are holding product for a staff member, who owns a MFU, due to lack of space in their domestic refrigerator. CDI VP products discarded. And suggest PIC not to hold product in the kitchen that does not belong to the facility.
For more information on how to request a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
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 salsa that was cooling in covered deep plastic container. CDI product spread out onto metal hotel pan after observing 2 degree drop in over 45 minutes. Observed sliced ham and sliced pepperoni cooling in reach in units. CDI products moved to walk in and spread out to accelerate cooling. Suggest ensuring all ambient items go in walk in for cooling prior to holding.
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
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole tomatoes stored in container labeled sanitizer bucket. CDI PIC changed product into a separate container.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed croutons that were stored outside of sneeze shields for customer self service. CDI product moved under sneeze shield to protect food.
*Permit Condition* - All unwrapped food for students/staff must remain under food shields with proper setback for protection of food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Ensure dish machine is maintained in good repair. |