|
|
| 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 personal drink stored on high shelf of prep table above cooked rice. CDI - Drink relocated to bottom shelf to prevent contamination. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding above 41 F. Refer to temperature observation chart. Items were transferred from the walk-in cooler 2 hours prior to inspection, according to PIC. CDI - All foods relocated to the walk-in cooler/placed into deep ice baths to cool down towards < 41 F. -3-
Discussion with PIC regarding temperature logs to ensure foods are being transferred to cold holding equipment at 41 F or less.
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking for charred onions which were prepared yesterday according to the PIC. CDI - Allowed PIC to properly date mark food.
REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date labeling for turkey. Observed turkey slaw from 3/11 held past 7 day requirement. Also observed no pull dates on these items: Green fish sauce, crawfish gravy and rice grits. CDI - PIC allowed to add pull dates for green fish sauce and crawfish gravy and voluntarily discarded rice grits. -1.5-
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 |
Yes
|
No |
REPEAT VIOLATION: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed hand sanitizer stored at shelving unit with dry goods. CDI - Sanitizer removed by PIC. No demerits deducted due to improvement on violation. -0- |
|
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 boxed and packaged foods stored on the floor in the walk-in freezer. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth held in Quat sanitizer concentration of 50 ppm at the coffee station. CDI - Sanitizer refreshed. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single service to-go food containers stored upwards at ledge of coffee station. Invert to prevent contamination. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several stained and heavily scored cutting boards. Replace as these are no longer easily cleanable. -0- |
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