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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the dishwashing area to be obstructed from use by a dirty linens bin, a squeegee, and a dust pan/broom.
CDI - All items moved from in front of the handwash sink. |
|
15
|
1.50
|
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 packages of various raw beef products to be stored on a the shelf in the WIC directly above packages of mussels and raw snapper.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a tray of portioned birria containers in the cookline lowboy across from the oven as well as the bulk supply container in the WIC to be date marked for 10/14, making today day 8. REPEAT.
CDI - All birria voluntarily discarded.
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 |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid to be stored on a lower shelf at the cookline to not be labeled as to its contents.
CDI - Spray bottle labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a package of butane canisters to be stored on the edge of the upper prep shelf above the prep tables adjacent to the WIC.
CDI - Butane canisters moved to lower prep shelf away from food/equipment. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP packages of raw mahi and raw tuna to be thawing in the cookline and sushi opentop refrigerators and were not removed from their ROP environment. Package thawing instructions state “Thaw under refrigeration; remove from package/film”. Items were not fully thawed at the time of the inspection.
CDI - All ROP packages of fish were opened, removing the product from its ROP environment. |
|
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 one small live crawling insect on the table beneath the cookline grill. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 the large stand mixer to be stored directly adjacent to the handwash sink across from the dry storage room. Handwash sink does not have a splash guard and subjects the stand mixer to potential splash contamination while employees use the handwash sink. |
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