|
|
| 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)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of chopped, washed veggies (pepper, mushrooms, etc.) stored beneath unwashed pepper bin in WIC. CDI - Bin was rotated to available shelving with other RTE food. EHS provided WIC and reach in unit storage order guides to deli manager
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple TCS foods (greater than twenty (20) servings) in cold holding equipment that were above 41F, including six trays of RTE spring rolls in mobile unit 3, 8 taco trays in grab n go cooler 1, rib trays in mobile unit 4. When checked, ambient temperature of the units was observed at 41F and below. Food items that were dated for greater than 24 hours prior within these units were observed at proper cold holding temperatures. CDI - PIC and deli manager voluntarily rotated items that had failed to cool in retail coolers to be disposed of.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 Observed previously noted improperly cooled food items. Observed approximately eight (8) packages of chicken salad and more than fifteen (15) sushi packages in grab n go 1 and sushi grab n go, respectively, placed to cool. CDI - Department manager delegated rotation of cooling food to walk in freezer to rapidly chill food items. EHS has provided cooling charts for ambient and cooked food items to PIC and deli manager.
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
|
1
|
Food properly labeled: original container |
Yes |
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 three (3) working containers at grill shelf (oil bottle, pepper and salt single service containers) with no labels.
CDI - EHS and deli manager discussed labeling options; EHS labeled stations where working containers were placed. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 minor food debris in gaskets of deli case sliding doors. Clean as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) tray of recently prepped sandwiches in bakery standing RIC with no label, stored above pastries and fruit ingredients. Per conversation with deli manager, sandwiches were being held for employee meeting. Store employee food such that it can not spill onto or contaminate food held for resale. |
|