| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed multiple items that had already been cooled to 41F or below and was not covered. Cover all RTE food items once they have been completely cooled. PIC stated that it had been cooling from earlier this morning. -CDI- PIC placed lids on the necessary items. Due to immediate correction, points not escalated. REPEAT*** (1.5 pts) |
|
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 hot dogs, cooked shaved beef, raw chicken, and provolone in the single door flip top unit all above 41F. PIC state that those items were meant to already be cooled. PIC also stated that they have been having trouble with that unit and that it had been repaired recently. -CDI- PIC voluntarily discarded the items that had been in there longer than 4 hours and placed the other items in there WIF to be quickly cooled to 41F or below. Items reached 41F within the necessary cooling parameter before the end of the inspection. REPEAT*** (1.5 pts)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed frozen shrimp and raw fish being thawed under running water at 88F. When thawing items under running water, the water must be at least 70F or below. -CDI- PIC removed the items from the sink and placed them into the WIC to be thawed under refrigeration. (0.5 pts) |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 in-use spice shakers for salt, pepper, powdered sugar, and a squeeze bottle of water all unlabeled. -CDI- PIC labeled all items with the common name of the ingredients. REPEAT*** (1 pt) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed 2 knives being stored in between a flip top unit and a prep table. -CDI- PCI removed the knives and had them placed in the dish machine to be washed and sanitized. (0 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed hand sink starting to come off of the wall. PIC stated that they have made a request to have the sink repaired. The sink is still fully functional. (0 pts) |
|
49
|
0.50
|
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 large amounts of food debris on the wire rack in the WIC while food items were stored uncovered. Increase cleaning frequency to avoid potential contamination. (0.5 pts) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee phone being stored on the non food contact surface of the deli slicer. -CDI- PIC removed the phone. (0 pts) |