|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Meat display case had temperatures above 41F, including chicken at 52F, Pork at 48F, and Beef at 46F. PIC stated the meat had been placed in the display case that morning and that the equipment was undergoing a defrosting cycle. All of the meat was moved to the WIC to cool back down to 41F. PIC also called a technician to come look at the equipment. * 3 DAY VR REQUIRED *
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed two bottles of spray disinfectant resting on for prep surfaces. CDI. PIC relocated the spray bottles. * REPEAT * |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. EHS observed a bag of salmon resting in a large rolling container of ice directly next to an ice scoop. CDI. A food employee relocated the salmon, and said that the ice scoop would be cleaned and the ice would be thrown away.
3-307.11 Protect food from contamination sources not specifically noted by the code. Unwrapped frozen fish were inside a non-food grade container and touching it without any barrier. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. EHS observed several knives in the seafood WIC resting on shelves and boxes. CDI. PIC relocated the knives. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Numerous damp cleaning rags were resting on top of food prep surfaces. Damp wiping cloths shall be stored in a sanitizer bucket. PIC stated they did not use sanitizer buckets but would look into getting some. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed a box of single service bags being stored directly next to and below chemicals. CDI. Food employee relocated the single service items. |
|
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. EHS observed ice buildup on the floor of the WIF. Ice should be removed to avoid any potential injuries.
EHS also observed water pouring through a leak in a door to the outside of the building where rainwater was pooling on the floor in the dry storage area. |
|