|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 raw fish stored over RTE ribs in the WIC. Ensure that no raw food is stored over RTE foods. -CDI- PIC rearranged storage order so that raw was no longer over RTE.
No Contamination observed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener with build up of residue and food debris on the cutting blade. -CDI- PIC moved to 3-Comp to be properly washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine dish machine with dishes present inside. EHS ran the dish machine 3 times and after each run of the machine, the chlorine concentration was 0PPM. -CDI- Dish machine was primed using the sanitizer primer switch and then was reading at approximately 100PPM afterwards.
Ensure that dish machine is properly primed and is maintains proper sanitizer concentrations.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed coleslaw and cheese slices in the Prep Unit above 41F. PIC stated that the food was added to the unit approximately 1 hour prior to the EHS arrival. -CDI- Food was added to the WIC to properly cool, food was cooling properly by the end of the inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a tub of ambient prepared croaker fish at 50F in the fish RIC. Food employee stated that they were prepared 15 mins prior to EHSs arrival. After 30 minutes the fish were 49F. EHS notes that the fish were packed into a large bus tub. -CDI- PIC moved croaker fish into WIF to properly cool. Fish were cooling at a proper rate by the end of the inspection.
Ensure proper cooling methods are followed.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled water and oil squirt bottles, and an unlabeled shaker bottle. Ensure that all working containers of food are properly labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 5 pests present in the facility throughout the inspection. EHS notes that PIC stated that the facility has commercial pest control 2 times a month. EHS states increasing the pest control in the summer months and seek out any small areas of entry.
Ensure facility is free from pests. |
|
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 large Ice machine not functioning at the time of the inspection. PIC stated that the ice machine has a maintenance request in for it.
Ensure equipment is maintained in good repair. |
|