| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs stored behind an insert container of RTE basil in the opentop refrigerator across from the stovetop. REPEAT.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 sliced tomatoes in the opentop refrigerator across from the fryers and an insert container of cooked chicken in the lowboy across from the stovetop to not be provided with a date mark. Upon questioning the kitchen manager it was discovered the tomatoes are prepped one day in advance and the chicken is cooked the day before, cooled and then used on the line.
CDI - PIC date marked items.
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 |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle stored hanging on a rolling cart containing a rice cooker and a chemical spray bottle hanging on the cookline stovetop. REPEAT.
CDI - Chemical spray bottles moved to lower shelves where sanitizer buckets are stored. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked beef cooling at a rate of 0.0 degrees in the WIC. Beef was observed with plastic wrap over the top and filled to the top of the insert container, not allowing for adequate air flow around the product. PIC stated cooking it this morning at 10:30-11am before originally placing it into the WIF and then the WIC. REPEAT.
CDI - Plastic wrap removed, beef stirred allowing for the middle to properly cool down and then was placed into the WIF to rapidly cool.
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 . |
|
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 mangos and buckets of various sauces stored directly on the floor of the WIC, beneath the wire storage racks. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 an in-use rice scoop to be stored directly on the prep table at the cookline. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the fan to the WIF to have a continuous drip leak, resulting in large amounts of accumulated ice on the floor at the entrance of the WIF. |
|
56
|
0.50
|
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 package of tofu stored on the top shelf of the cookline lowboy across from the stovetop, directly above insert containers of tofu used for customers and RTE sauces. Item was not labeled employee food but all other tofu in the facility was observed prepped into insert containers, not in the manufacturing packages.
CDI - PIC relocated to the bottom shelf and labeled it employee food.
- Observed a reusable employee coffee mug stored on the shelf directly above the cookline microwave and prep surface.
CDI - Coffee mug relocated to lower shelf. |