| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed used container in handwashing sink by sushi station. CDI - PIC removed container from sink. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P- Per PIC, facility par cooks diced chicken. Observed container of par-cooked chicken prepared today. Facility procedures require keeping a cooking log. Review of log showed no entries for month of November. CDI - EHS educated PIC on requirements for par-cooking. PIC entered today's date for chicken cooked this morning |
|
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. 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) -P-
Observed a tray of cooked cauliflower in WIC with an expiration date of 11/11. CDI - PIC voluntarily discarded tray of cauliflower.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed two cans of Raid insect spray, labeled for residential use only, in the kitchen area. Per PIC, product was used in the summer for ant hills outside of the facility door. CDI - PIC voluntarily discarded insect spray. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
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 unopened reduced oxygen package of smoked salmon in WIC thawing. CDI - PIC opened package and returned salmon to WIC. |
|
37
|
0
|
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 squeeze bottles of sauces and oil, and large tubs of soy sauce and oil without labels. PIC labeled containers. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
-REPEAT-
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 food debris build-up on cooler gaskets and on bottom interior surfaces of reach-in coolers and freezers. PIC to address cleaning frequency. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
-REPEAT-
6-202.14 A toilet room located on the premises shall be provided with a tight-fitting and self-closing door. Observed door to left-side restroom not self-closing. PIC to repair or replace closing mechanism for door. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid missing. PIC to contact building manager and dumpster service for repair or replacement of unit. |
|
55
|
0.50
|
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 walls with grease build up. Observed ceiling over 3-comp sink and ceiling over door to sushi line with build up of dust. PIC to address cleaning frequency. |