| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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
Observed raw shell eggs on middle shelf in walk-in stored with deli ham. Observed egg yolk from raw shell eggs in uncovered metal pan in reach-in unit above RTE foods. CDI-Eggs were relocated to approved storage. Egg yolks were discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw wings in prep top and egg rolls in bottom of prep reach in above 41F at breading station.
Egg rolls relocated to WIC to cool. Unit temperature dial was turned down.
Verification required by May 1, 2023.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 buffalo chicken dip and pasta covered in reach-in cooler above 41F from earlier prep. CDI-Items were placed in freezer to quickly cool.
Egg rolls recently prepped observed above 41F in walk-in cooler with lid fastened. CDI-Lid was vented.
Observed soup sitting on prep table at 122F. CDI-Soup was placed on ice bath for active cooling. After 20 minutes, soup was 107F on ice.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
REPEAT
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
Replace missing/broken ambient air thermometer in breading station prep reach-in, as this unit does not have a digital ambient temperature reader on unit. |
|
37
|
0
|
Food properly labeled: original container |
No |
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.
Label squeeze bottles of water, oil etc. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few small flies in kitchen and basement. Keep working to prevent and eliminate pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed food on floor in walk-in cooler. Items were recently delivered. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed a couple soiled dry cloths on prep surfaces. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed household blender and magic bullet on back prep table for employee use. |
|
55
|
0
|
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 cleaning needed on walls in kitchen and dish area. |