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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 |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) pieces of unwashed, uncut produce (one apple and one cucumber) at the walk in prep room rack above ready to eat foods. CDI - EHS placed unwashed produce on deli paper at a lower elevation on the rack.
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 |
3-501.18 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 one (1) food item in deli case date marking book (Smokey mozzarella pasta salad) marked as having been prepared on 10/07/2023. CDI - PIC voluntarily disposed of out of date food item.
Note: No escalation in point deduction due to noted improvement from previous inspections. Food items at points of sale, in prep areas, and WIC were all properly dated and within 7 day hold times.
Although not out of date, PIC stated that items in date marking book marked 10/08/2023 (broccoli slaw salad, corn and beans, etc.) had been prepared more recently. Date marking and disposition checks using date book should occur to verify dates of preparation and disposal.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ongoing HACCP log for acidified sushi rice. Sushi staff employee stated that she had performed a pH check earlier on the date of inspection. When observed, pH log did not include written record of rice made the morning of inspection. CDI - Sushi staff member showed supplies for pH check and performed a pH check on the rice made within the facility. pH reading was observed as sufficient and was added to the pH record log. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooling of two (2) TCS food items (sliced roast beef, sliced provolone, stored in the ambient temperature of the walk in prep unit from earlier preparations. When observed, items in the cooling process cooled minimally. CDI - Items were rotated to reach in cooler in prep room and allowed to cool while ventilated. Observed cooling rate was sufficient after corrections. REPEAT.
Note: No escalation in point deduction due to improvement from previous inspections; food items such as sliced deli ham in deli case 1 and chicken products in Deli WIC were observed as cooling effectively. Facility has greatly improved cooling procedures.
Deli walk in prep room was observed as maintaining an ambient temperature of approximately 43F to 44F. This temperature is not sufficient for cold holding TCS foods; should TCS food need to be cooled or stored after preparation, it should be rotated to a refrigeration unit, as opposed to be left at ambient temperature in the walk in prep room.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (shredding rotisserie chicken) with wristband. REPEAT. |
|
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 single service articles (to go boxes) in deli area with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 minor rust on dish shelving of walk in prep room. Replace and/or resurface corroded non food contact surfaces.
4-501.11 Maintain equipment in good repair. Observed one (1) loose gasket at prep table RIC. Replace and/or properly affix gasket. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor cleaning needed along sliding display case door tracks. Observed three (3) plastic bins at dish storage stored as clean with non food contact sticker residue. Bins were pulled for corrective washing. |
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