| 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
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed two (2) raw animal food portions (raw shell eggs and container of raw marinated chicken) stored above cheese and pupusas inside standup reach-in cooler. EHS observed Spanish language reach in storage order guide on cooler door. CDI: storage order was corrected. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 .
Observed no dates on two (2) food items (beef tongue and bagged cooked rice and beans). CDI: PIC properly verified dates of preparation (06/02) and food was date marked |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 five working containers (bin of flour, metal seasoning shaker, oil squeeze bottle, and identical yellow squeeze bottles of ranch and ketchup). CDI - Bottles were labeled via station marking and/or direct labeling. REPEAT.
Note: No escalation due to some improvement from previous inspections; PIC was able to identify each item prior to EHS labeling and some previously noted items (salt bin, Crema bottles, etc.) have been properly labeled prior to corrections. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed one (1) customer utilizing non TCS sauce bottle provided by PIC, outside of MFU, before returning it to MFU operator. Do not allow customers to use multi use containers of condiments outside of MFU. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored in bleach solution between 10-50ppm chlorine solution. CDI - PIC added bleach until ppm of approximately 100 was observed. REPEAT.
Note: No escalation due to some improvement from previous inspection; wiping cloths were no longer stored in bucket at 0 ppm. Properly concentrate sanitizer to effective levels. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use ramekin stored in salt as dispensing utensil. CDI - EHS donned glove and removed single service article from salt. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 four (4) knives with blades stored between prep top cooler and adjacent wall. CDI - Blades were pulled from crevice space and place in sink for later corrective cleaning. |
|
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 four (4) stacks of single service articles (paper plates, to go boxes, etc.) stored with exposed food contact surfaces. All articles on top shelf were stored properly. CDI - EHS and food employee reoriented single service articles to prevent potential contamination. |