| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(H, I, J, K) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed multiple priority violations and PIC showing a pattern of non-compliance of maintaining active managerial control duties.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed PIC don new gloves with no hand wash to repackage/restack/relocate RTE smoked Turkey slices.
CDI - PIC was educated and hands were washed properly. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a handwashing sink blocked by a cart next to 3-comp sink.
CDI- PIC removed items blocking sinks. *REPEAT*.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink next to beef prep table. CDI- PIC had paper towels placed on cart next to sink.
10 day verification to ensure that all hand sinks remain supplied and accessible. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf.
Observed no shellstock tags being maintained for required 90 days.
PIC stated that the facility had a system in place holding shellstock tags in a notebook, PIC could not locate notebook and stated that the facility got rid of notebook because oysters have been discontinued at the establishment.
*10-DAY VERIFICATION to ensure that facility is no longer selling shellstock.* |
|
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
Observed ready-to-eat smoked/sliced turkey legs stored in same pushcart, unwrapped side-by side and on top.
CDI - All items potentially contaminated were voluntarily discarded. All other smoked turkey was removed from the top of the cart, placed in new trays and moved to a speed rack filled with RTE food items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 tray of ground turkey stored above pork chops on speed rack.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw steak, thin sliced beef, & marinated beef stored inside the display case above 41F. Observed RTE crab legs above 41F on ice at seafood display.
CDI - Steak and marinated beef were prepared at 2PM and placed back inside the WIC to be rapidly cooled back to 41F.
Thin sliced beef prepared the previous day and RTE crab legs were voluntarily discarded.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 chubs of ham stored in the display case with no date mark.
CDI - Items voluntarily discarded.
Observed 15+ containers of queso fresco & Requeson Cheese date marked for 8 days (3/13 - 3/20 & 3/18 - 3/25).
PIC was educated on proper date marking rules.
CDI- PIC voluntarily pulled items to be properly date marked. Items to expire tomorrow voluntarily pulled to discard.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed multiple chemical spray bottles with no labels.
CDI - Items were properly labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 beef proteins cooling at a rate of 0.06F/minute in WIC in deep pan and covered with plastic.
CDI- PIC removed plastic wrap to promote air flow for rapid cooling.
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 . |
|
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.
Observed single service trays stored on the floor.
CDI - Trays were removed from the floor. |
|
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 prep sink inside the seafood area unattached from the wall. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 beef marinade splatter on walls, hand sink and floors around the prep sink, in need of cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 floors throughout the facility (Meat Market) heavily soiled with meat residue and food. |