| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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. Observed container of raw egg whites stored over container of ready-to-eat green goddess dressing inside of the walk-in cooler. CDI - No physical evidence of contamination observed. Storage order corrected. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P. Observed several TCS foods hot holding < 135 F. Other foods in areas were observed to be in compliance. Refer to temperature chart for details. PIC stated that foods had been prepared 20 minutes prior to inspection. CDI - Items re-heated > 165 F. -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods on entire salad prep and reach-in units above 41 F. Refer to temperature chart. Upon further investigation, it was discovered that the entire prep unit was unable to maintain products < 41 F, with ambient temperatures of 60 F. CDI - Reach-in unit products voluntarily discarded and remaining items placed on emergency TPHC. PIC and employees instructed to discontinue use of the salads prep unit for cold holding. PIC has contacted C.E. Holt Refrigeration for repairs. ***3-DAY VERIFICATION REQUIRED. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 a container of garlic in oil mixture inside of the walk-in cooler being held past 7 days (8/7-8/13). Also observed today’s date on chicken wings made yesterday inside of reach-in unit. Food employee present confirmed that the wings were from batch inside of walk-in cooler which are dated for 8/16/23. CDI - All foods voluntarily discarded by PIC. -0-
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 |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed package of light bulbs stored over portioned containers of shelf stable sauces. No physical evidence of contamination was observed. CDI - Hazard removed. -0- |
|
33
|
0.50
|
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. 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 . Observed cooked pastas and chicken quarters cooling while stacked directly on top of each other on speed racks and a large batch of lettuce in plastic container cooling inside of the WIC. CDI - Cooked foods relocated to walk-in cooler and lettuce separated into smaller portioned metal containers to allow temperatures to cool down towards < 41 F. -0.5- |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored inside of salad prep top unit. CDI - Avocados removed and washed. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic food containers on clean shelf stacked wet. CDI - Utensils separated to allow proper air drying. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed entire salad prep unit unable to maintain products < 41 F and lower right reach-in door of same salad make unit in need of repairs. Damaged door is contributing to the unit’s failure to maintain proper temperatures. Repair. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of community dumpster left open. CDI - PIC closed door. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 damaged splash guard right of hand washing sink. Replace. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed 1 of 3 non-functional lights inside of WIC. Repair. -0- |