| 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
Observed raw shell eggs beside unwashed produce in WIC.
CDI- PIC moves eggs to bottom rack. (-1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed table top can opener with encrusted food debris on blade and one container with date dark sticker remaining.
CDI- Items taken through wash, rinse, sanitize cycle again. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3 DAY VR.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in overfilled fliptop 1 and several TCS foods in back fliptop 3 above 41F. PIC states items in fliptop 1 have been inside since last night. Also observed shrimp sauce near register in ice (filled this morning) at 45F.
PIC voluntarily disposes of shrimp sauce and milks from fliptop 1, rapidly cools items in fliptop 3, and places shrimp sauce in ice on TPHC. EHS advises not over-filling unit, which prevents air circulating. VR required to verify proper cold holding across all locations. (-1.5) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened milk container without date mark.
CDI- PIC dates milk. (-0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 chicken cooked at 10:30am on prep top at 62F at noon. Upon return to WIC where EHS asked PIC to allow food to cool, chicken was found in lidded container with no change in temperature.
CDI- Lid removed; chicken begins cooling at proper rate. EHS advises the chicken must reach 41F by 4:30pm or be disposed of. (-1)
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 . |
|
37
|
1
|
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.
Observed various squeeze bottles with unlabeled oils. EHS advises staff label all items with name. (-1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed cooked shrimp in container of undrained water at fliptop.
CDI- Shrimp removed from water. (-0) |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler at service line wearing watch.
CDI- Employee removes watch, rewashes hands before returning to line. (-0) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloth on top of paper towel dispenser at back hand sink.
CDI- Wiping cloth removed and taken to laundering pile. Wiping cloths stored improperly at next inspection may result in permit action or risk control plan. (-1) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal bowls on clean dish rack stacked while wet.
CDI- Dishes moved apart for drying. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed fliptop across from register with ambient temperature of 44F. EHS advises calling in repair. Do not store TCS foods in unit not able to maintain foods at 41F or below. EHS advises PIC that beverage cooler next to fliptop is also not suitable for TCS foods.
Also observed clean dish rack with substantial rusting. Restore or replace rack so it is cleanable. (-0.5) |