| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the handwashing sink adjacent the WIC. REPEAT.
CDI - PIC refilled paper towel dispenser. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of roasted tomatoes to have heavy dents along the side seam of the can and to be stored on the can rack amongst wholesome cans.
CDI - PIC voluntarily discarded. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed the last few weeks worth of shellfish tags to not have the date in which the last shellfish was sold recorded on the tag. Previous months of shellfish tags were observed with the final sale dates but the tags from the month of May do not. REPEAT. 10 day VR to observe correction to shellfish tags records. |
|
15
|
0
|
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 insert containers of raw beef and raw chicken to be stored both above and behind insert containers of raw mussels, raw squid, and raw clams in the refrigerated drawers across from the flattop.
- Observed an insert container of raw beef to be stored directly behind an insert container of raw salmon in the top refrigerated drawer beneath the flattop grill.
CDI - PIC rearranged storage order in all drawers.
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 |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of lemon yogurt, cheese sauce, puréed carrots, and chimichurri to all be at temperatures of 49-60F in the open top refrigerator across from the fryers. Ambient temperature of the opentop portion of the refrigerator was observed at 53F. PIC stated that all items are kept in the unit overnight and was not sure how long they had been out of temperature. Lowboy and refrigerated drawer portions of the same unit observed at 37-40F. Opentop portion to not be used until a repair is completed. 3 day VR to observe repair.
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 . |
|
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. -P 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) - Observed an insert container of roasted radishes to have a label but no date mark in the cook line lowboy refrigerator across from the flattop. PIC stated that they were made on Saturday.
CDI - PIC date marked item.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid to not be labeled as to its contents on the floor beneath the 3 compartment sink.
CDI - PIC labeled spray bottle. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 multiple cleaned pots and a large meat grinder to be stored on the shelf directly below the food prep sink and adjacent the food prep sink drain line by the WIC, subjecting the clean dishes to potential contamination.
CDI - All dishes moved from beneath the prep sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one cutting board stored on the clean dish rack in the dishwashing area to have heavy staining and deep cut marks, rendering it no longer easily cleanable.
CDI - PIC voluntarily discarded. |
|
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 the racks in the WIC and WIC fan covers to have accumulationsof food debris/grime. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunchbox to be stored on the same rack and adjacent to stacks of cleaned plastic lids.
CDI - PIC relocated lunchbox. |