| 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 insert containers of raw shrimp and raw salmon stored in the top refrigerated grill drawer directly above opened packages of tortillas.
CDI - PIC rearranged refrigerated drawer storage order to have tortillas in the top drawers with raw seafood in the drawer below.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed the cookline employee state the grilled chicken breast to be finished cooking when it was only at 154F in the thickest part.
CDI - Chicken breast continued cooking until observed at 172F in the thickest part. |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a large metal insert container of whole leaf lettuce to be in the WIC with a date mark of 2/24. When questioned if the date was correct the PIC stated that it was from Friday (2/27).
CDI - Date mark corrected.
- Observed an insert container of mashed potatoes stored in the WIC that was not provided with a date mark of any kind. PIC stated that it was from the night before and should have been discarded rather than kept.
CDI - PIC voluntarily discarded.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a metal insert container of shredded lettuce stored directly inside a large plastic bin of shredded lettuce with the bottom of the metal insert container touching the lettuce inside the plastic bin.
CDI - PIC voluntarily discarded the lettuce that was touching the exterior of the metal insert container. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the fryers to have a solution of 0ppm quaternary ammonia. REPEAT.
CDI - Bucket emptied and refilled. Sanitizer dispenser observed dispensing 0ppm in first 2 fillings of sanitizer buckets and then was observed dispensing a solution of 150ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed the sanitizer bucket at the fryers to be stored directly on the floor. |
|
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 the scoop to the large bulk bin of flour to be stored with the handle in direct contact with flour.
CDI - Scoop stored so that the handle is not touching the flour inside. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers that were wet nested on the clean dish storage rack in the dishwashing area. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service cup to be in use as a scoop for quinoa in the WIC.
CDI - Single service cup voluntarily discarded. |
|
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 the interior bases of the 2 door RIF in the dry storage room to have a heavy accumulation of food debris. REPEAT.
- Observed the racks in the WIC to have an accumulation of food debris/grime. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floor in the WIC, specifically at the floor/wall junctions and beneath the storage racks to have accumulations of food debris/grime. REPEAT. |