| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed containers of beans, mashed potatoes, and vegetables that were already cooled down with date marks from 4/7 and 4/8 that were not covered in the WIC.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw shrimp and raw flounder stored directly over an insert container of RTE hot dogs in the small lowboy refrigerator by the fryers.
CDI - Storage order corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced lettuce at the small opentop by the fryers to be a temperature of 46F. Chef stated they were unsure why it was up in temperature.
- Observed an insert container of diced turkey in the small opentop refrigerator by the kitchen entrance at a temperature of 49F. PIC stated they had just sliced it this morning at around 8am.
CDI - Chef voluntarily discarded lettuce. PIC moved insert container of diced turkey to WIC where it was observed cooling at a proper rate and observed at a temperature of 44F 30 mins later.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed insert containers of hot dogs and sausage links in the small lowboy refrigerator by the fryers that were prepped the night before and not date marked.
CDI - PIC date marked items with prep date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed a bottle of Advil stored on a shelf directly over and uncovered container of croutons near the kitchen entrance.
CDI - PIC moved to shelf below register with other OTC medications. |
|
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 an insert container of sliced ham in the WIC that was cooling at a rate of 0 degrees/min. Container was observed stacked high and covered in 2 layers of plastic wrap, which does not allow for adequate air flow around the product. PIC stated they had items were sliced this morning at approximately 8am.
CDI - PIC removed plastic wrap and item was observed at 41F before the end of the inspection.
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 |
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 a large bin of flour that was not labeled as to its contents.
- Observed squirt bottles of dressing/condiments throughout the facility that were not labeled as to their contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of canned goods and bottled condiments stored directly on the floor, below the dry storage racks. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal insert container wet stacked on the racks above the 3 compartment sink and at the dry storage racks. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic containers of sliced ham”Cool Whip” being reused to store TCS foods such as diced tomatoes in refrigeration at the cookline. |