| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from Ready-To-Eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. - Observed unwashed heads of lettuce inside reach in on cook-line stored above RTE (sauce/dressing/cut tomatoes). CDI- PIC removed and rearranged the correct order at the time of inspection. Ensure to store food items in a correct order at all time. -0 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 old dry residues on a blade of a can opener. CDI- PIC removed item and sent to be cleaned right a way at the time of inspection. Ensure to clean the item regularly and after each use and keep clean. -0 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 food items (bean soup, minestrone soup, macaroni noodles, chicken soup, beef broth, beef pot pie) holding temperature above 41F in WIC. CDI- PIC volunteer to discard all items that are not in correct temperature from a night before. Ensure all TCS foods items are holding cold temperatures at 41F or below at all time, except during the cooling or prep time. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed items are not having date marking which was prepared a day before in WIC (rice, chicken wings, beef, veggies, peas). CDI- Items received correct date mark during inspection according to detail conversation. Ensure all TCS foods items get date mark if planing to keep more than 24 hours after prepping.
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 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 items are not discarded when they are already expired according to date marking in WIC and or reach-in cooler (beef broth 2/4-2/10, house made Tzatziki sauce 2/6, beer cheese sauce 2/4, slices olives 1/24). CDI- PIC volunteer to discard all items at the time of inspection. Points remain the same at this time. -1.5 pts- |
|
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 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. -Observed food items was cooling from a day before. Items were in plastic container with tight lids on them, very dense and thick volume of foods in big square plastic containers on shelves in WIC. All items are not holding correct temperature at the time of inspection. CDI- Food items were discarded, proper cooling methods and demonstration showed/compared/discussed with PIC. The facility shall ensure proper cooling methods, in addition to cooling time and temperature allowed safety foods. -0.5 pts pts- |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf- Observed high temperature dish plate is not reading correctly and within 2F correspondence to EHS dish plate at the time of inspection. VERIFICATION NEEDED within 10 days (2/21/25. -0 pts- |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
REPEAT
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 squeeze bottles of liquid (oil, water, vinegar, etc..) without labels. Ensure to put labels on all working containers for indentation. -1 pts- |
|
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.- Observed disrepair cooler on hallway near by hand washing sink/steamer. The equipment is very soiled with black mold inside. Cleaning and repair needed. Observed torn gasket on the flip top on cook-line, needed repair. Keep all equipment in good repair. -0 pts- |