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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 |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
REPEAT
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 cooked chicken breast stored next to raw shrimp in reach in grill area, raw shell eggs stored next to pasteurized liquid egg in reach in stir fry area, raw shell eggs box stored next to pasteurized shell eggs box in downstairs WIC, unwashed produce stored above and mixed in ready to ready to eat/ washed produce in refrigerator salad bar. CDI- rearranged and corrected at the time of inspection. Ensure to keep raw product separate from ready to eat product, and washed produce away or above unwashed produce at all time. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed high temp dish washing machine measured below 160F while testing. CDI- according to PIC had to change the water every two hours, and had to run it for a little bit. After that process, the plate read 160F-161F three consecutive time. Ensure to monitor and follow correct procedures to stay in compliance with the temperature requirement for at least 160F using the temp plate to test. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
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 meat sauce in hot box holding 128F, CDI- PIC reheat up to 165F for hot hold at the time of of inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 mashed potato, mix salad, peas, green bean, grated parmesan cheese holding temperature above 41F in refrigerator near office work station. CDI- PIC volunteer to discard all items that are not in correct temperature at the time of inspection. Ensure all TCS foods items are holding cold temperatures at 41F or below at all time. (Points remain the same at this time). |
|
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 green bean in prep top grill area without date marking. Observed incorrect date mark for food prepared and prepped (carrot salad) exceed 7 days time allow stamp (5/8- 5/16). Observed chicken salad in big pan inside WIC date stamp 5/12- 5/18, and when transferred to a cup for sale, staff date stamp 5/19. CDI- EHS explain the process and correct date transferring on same item into different container. Same date marking shall be transferred and carried on. Action corrected.
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 grilled veggie, peas dated 5/5- 5/11. CDI- Items discarded at the the time of inspection. Ensure to discard items that has expired, up to seven days. (Points remain at the same at this time). |
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47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.- Observed damaged plastic container that hold mashed potatoes in refrigerator. CDI- PIC discarded the time at the time of inspection. Ensure to maintain good repair of food contact equipment. |
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