|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelf above clean glasses in server room. CDI - food employee moved drinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef in WIC. Observed food employee on cook line use one pair of tongs for all raw foods. Employee portioned foods into small bowls to be cooked and bowls were reused for different types of raw food. Bowls are only used to hold foods before they are cooked and clean plates are used for cooked foods. CDI - PIC rearranged food storage in WIC. EHS educated PIC on separation of raw foods. Clean tongs were placed in each different container of food and bowls were washed and will only be used to hold one type of raw food. Raw foods were all cooked to 165 F or above.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery stored over cooked chicken in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of cut cabbage on prep table at 53 F. PIC stated that cabbage is held there to be used in dishes. REPEAT. CDI - EHS explained TPHC and PIC placed cabbage on TPHC. TPHC template provided to PIC.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 multiple unlabeled working containers of spices and oils on cook line. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect and dead insect on deli slicer. CDI - food employee removed sliced to be washed before next use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 buildup on non-food contact surface of deli slicer. REPEAT. CDI - food employee removed slicer to be washed before next use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 grease buildup on wall and outside of hood system above pork cooker. |
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