|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 one pan of two (2) unopened rolls of ground pork stored above pork belly in WIC. CDI - PIC reorganized storage order to prevent potential contamination. EHS provided storage order charts for reach in units and WIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) washed orange in beverage RIC stored on lid of relatively clean container of boba. CDI - EHS donned glove and placed orange in separate container.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 one (1) bowl of recently cooked noodles sitting in colander bowl at prep table. Per conversation, noodles were draining and awaiting portioning for cooling. EHS observed noodles held at ambient temperature for extended period of time. CDI - PIC rotated bowl to WIC to improve cooling. EHS provided cooling charts to PIC.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) metal pans and plastic containers on drying rack stacked together while still wet. CDI- EHS separated pans and containers to promote air drying. 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 (fry boxes) on microwave with exposed food contact surfaces. All other single service articles were stored under partitions, within plastic wrap, or inverted. CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two (2) white cutting boards on small prep unit and in front of steam table with deep grooves with black buildup. Resurface or replace. REPEAT |
|
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 outside of most of the equipment (ovens, stove), shelves of rolling carts, and bread oven on cook line with moderate buildup of soils and grease. Clean frequently to avoid accumulation of soils. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one (1) light at grill vent with no shielding. Provide shielding to lights as needed. |
|