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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed approximately 8 pans of raw ground beef patties stored above multiple RTE items inside the WIC #1.
CDI - Storage order was rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed small dish machine used for utensils and glassware with a chlorine concentration of 0ppm, according to test kit. Observed large dish machine used for pans and cooking equipment with a chlorine concentration of 0 ppm. REPEAT.
EHS 3 day VR required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 .
Observed 1 knife with food debris stored as clean on magnetic strip. CDI - Knife was removed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed 2 pans of sausage at 121F and 118F inside the hotbox.
CDI - Sausage was removed from hotbox and placed in the oven to reheat to above 165F.
Sausage was 211F after reheat. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed pork, corned beef, sliced tomatoes, marinara, and mozzarella cheese above 41F.
CDI - All items were replenished after the lunch rush and were placed on ice bath for rapid cooling. |
|
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
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 .
Observed 2 opened gallon jugs of milk with no date marking.
Observed large sheet pan of rice with no date marking.
CDI - Correct date marking was added. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple bottles of oils with no label.
CDI - Bottles were labeled. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked on dish rack. CDI: PIC separated the containers to properly air dry.
No Point escalation. Improvement observed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring and color change. EHS recommended replacing or resurfacing these cutting boards. |
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