|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scraper stored in handsink at beginning of inspection. CDI - PIC removed and reminded to keep items out of handsink. Handsinks are for washing hands only. -1- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed TCS kimchee, RTE raw fish, and other TCS foods without dates in reach in coolers in prep area. CDI - PIC date marked these items and reminded to keep up with date marking items that are in ready to eat form, held in facility for 24 hours. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several bags of minced tuna thawing in ROP. CDI - Bags opened. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed soda containers stored under handsink drain directly on the floor. Store away from sewer lines. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 cleaned cutting boards stored behind faucets at prep sinks and 3-comp sink. Store in a clean, dry location. -.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed cleaned dishes stored on soiled drain board on the wash side of 3-comp sink. EHS educated PIC to keep dishes flowing from clean to dirty and then air dry using clean spaces, such as cleaned prep table and other clean prep surfaces. Wash, rinse and sanitize to keep sinks clean, including prep sink.-.5- |
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