| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
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 one (1) shellstock tag (the most recently placed tag) with no date of final sale. All other tags were either stored with their in use bin of shell stock OR were properly stored in chronological order with the final date of sale recorded. CDI - PIC verified the final date of sale for the unmarked shellstock tag (01/15) and wrote it on the tag before storing properly. |
|
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 one (1) container of fillet mignon stored above ready to eat sauces and butters in prep unit 1 underside. CDI - Fillets were rotated above other raw animal food within the prep unit. EHS observed storage order guides stored on the WIC door. REPEAT.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) container of cold pickled mushrooms in WIC. Mushrooms were submerged in water and held below water by double stacking empty container on top of mushrooms. CDI - PIC and EHS discussed proper storage of mushrooms; Should mushrooms need to be submerged via stacked containers, separate them from non food contact surface of other containers using plastic wrap, wax paper, or other impermeable food safe barrier.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) bin of ricotta at prep top 4 with date mark denoting 01/08. Per conversation with PIC, this was due to employee error; actual date of preparation would be 01/15, as verified by PIC pulling properly dated portion of ricotta from WIC which ricotta in unit was portioned from. CDI - PIC affixed proper date mark to ricotta cheese. REPEAT.
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 three (3) portions of food (arugula in WIC, unsalted butter and heavy cream in cafe RIC) with date marks older than 7 days (01/09, 01/03, and 01/05, respectively). CDI - PIC voluntarily disposed of out of date TCS foods.
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 |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) butane torch canisters over prep table. CDI - PIC rotated butane canisters to lower storage. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) unwashed radicchio and lettuce heads in WIC covered by clean linens. CDI - PIC removed linen from unwashed produce and rotated to used linen bin. |
|
44
|
0
|
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 one (1) clean ice wand stored directly on the floor of walk in freezer. CDI - PIC rotated ice wand to dish machine to be properly sanitized and cleaned.
EHS advises PIC and facility to place clean ice wands into containers and/or wrap with food safe plastic wrapping before storing on shelving. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go containers at prep table shelving stored with exposed food contact surfaces. CDI - EHS inverted containers to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1) shelf in WIC with minor corrosion. Replace or reseal corroded non food contact surfaces as needed. |