|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed that the pork, beef, and poultry served form the deli case do not include safe handling instructions on the printed label. Add safe handling instructions to the labels. |
|
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. Observed raw chicken stored over raw pork in the seafood walk-in cooler. CDI- PIC had a food employee correct the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 multiple products in the meat department walk-in cooler that were past the 7-day allotted time for date marking. CDI- PIC voluntarily discarded the items.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxed of seafood stored directly on the floor of the WIF. Observed panko crumbs on stored on the floor of dry storage closets. CDI- PIC placed item at least 6 inches above the floor. **REPEAT** |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed a broken handle on two of the doors on the display case. Observed a damaged sliding window on the display case. PIC stated that the items have been ordered to replace the broken pieces. **REPEAT** |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed build up on a wire shelfs in the seafood prep room. Increase cleaning frequency. Observed gaskets in the display cases and handles of display case in need of cleaning.**REPEAT** |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed damaged floor tiles in seafood walk-in cooler and the meat department walk-in cooler. Observed damage to the back left hand corner of the seafood walk-in cooler. Broken baseboards in meat department WIC. Repair as soon as possible.
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. Observed debris in the meat department walk-in cooler under shelves, in the seafood department under the 3-compartment sink and in the WIC under the shelves. Increase cleaning frequency. |
|