|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health posters in facility but no exclusion information included. CDI: EHS provided a health policy to PIC for facility.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 container of raw chicken being stored over container of raw beef patties. CDI: Employee rearranged storage order to be in compliance.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
-REPEAT-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-
Observed food debris and greasy residue on interior of several plastic sauce bowls. EHS discussed proper cleaning of bowls with PIC CDI - PIC moved containers to 3-comp sink for W/R/S. REPEAT.
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 . |
|
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 Observed multiple items in fliptop unit holding above 41F and marinara in CH drawer of unit above 41F. Upon arrival to facility, EHS observed employee cleaning units and food was out of units during this process. PIC took TCS foods to WIC to cool back down and replaced them with other batches that were 41F or below. By end of inspection, the new batches of foods in units were above 41F. EHS observed the units holding at 39F-40F ambient temperature. PIC stated that sometimes it is hard to keep the temperature low when the lids are left open. EHS discussed use of emergency TPHC until units are capable of keeping TCS foods at 41F or below. PIC filled out emergency TPHC procedures during inspection and EHS reviewed. CDI: PIC took TCS foods to WIC to quickly cool to 41F or below. Verification visit required within 3 days to ensure cold holding compliance. PIC stated that a service ticket has been put in for this unit. EHS to follow-up.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 salad bowls stored in containers soiled with food debris. CDI- Bowls and containers taken to be cleaned. Increase cleaning frequency. |
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