|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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
Observed a large amount of chicharrones hot holding in the HH display case below 135F (see temp chart). Food employee stated that she placed these in the hot holding unit less than two hours prior to EHS' observation.
CDI: PIC had food employee remove all the chicharrones to be reheated in the fryer above 165F, before placing back into the HH display case.
*Note: All other TCS foods in hot holding were temping at or above 135F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 is not been labeled, or if the label is incorrect. -P
Observed 5 deli containers of house-made salsa stored inside the CH case date-marked with a prep date of 5/4 and discard date of 5/16. Observed 5 deli containers of house-made Manteca (beef fat) date-marked with a prep date of 5/9 and discard date of 5/23. After speaking with the food employees and the PIC, it was brought to EHS' attention that the different scales that automatically print out the date labels, are not set to the same settings. One scale was printing out labels with just one date (today's date) and the other was printing out labels with two dates (one with today's date and also a date surpassing the 7-day window). PIC stated that she does not know how to adjust those settings to where the dates can be properly labeled without surpassing the 7-day window.
CDI: PIC had food employees sharpie out the incorrect discard dates and manually write-in the correct discard dates. EHS observed all other date labels on other TCS food items in this unit had printed the correct dates, without surpassing the 7-day window.
REPEAT VIOLATION.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed heavily rusted bottom shelves on all prep tables throughout the facility.
Replace rusted shelves.
REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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.
Observed cleaning needed on the handles and gaskets of the meat cases/cold holding display case.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin inside the women's restroom.
Obtain a covered waste bin for the proper disposal of sanitary napkins. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed loose produce and trash bags stored on the floors around the dumpsters, surrounded by large pile of flying insects.
Dumpsters were not full.
Keep waste stored inside the waste containers. |
|
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 multiple pools of liquid spills on the floor inside the WIC.
Increase cleaning frequency.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed the ceiling inside the WIF damaged and chipping off. Observed damaged tiles by the WIC door.
Repair ceiling and damaged tiles so that they are smooth and easily cleanable. |
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