| 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 repackaged raw chicken and raw duck feet being stored above RTE foods in WIC during inspection. CDI - PIC reordered storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 raw chicken and raw ducks being stored above raw beef in WIC. Observed raw whole ducks being stored on closed container of dry rice in back prep area. Observed flat of raw shell eggs and egg shells being stored directly on top of containers of spices during inspection. CDI - PIC reordered storage in WIF. Eggs and whole ducks were moved to more appropriate location. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. More frequent cleaning needed. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles and cooked duck in WIC not maintaining proper cooling rates. PIC states both had been cooked around 1:00pm. Both items showed no change in temperature between 2:00pm and 2:30pm. CDI - PIC changed cooling method, and both items met 70F within two hour cooling window.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw beef, raw chicken, and whole raw ducks prepared at ambient that were maintaining a cooling rate of 0F/minute during inspection. CDI - PIC changed cooling method, and all items achieved proper cooling rate.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 cooked pork in WIC maintaining a temperature of 43F. Date mark indicated pork was cooked on 8/5. CDI - Pork was voluntarily discarded.
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 . |
|
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 multiple TCS foods such as raw chicken, raw beef, cooked noodles, and cooked duck being cooled while in deep, covered plastic containers during inspection. All items were not maintaining proper cooling rates and would not have achieved proper cooling times/temperatures without EHS and PIC intervention. CDI - PIC moved all items to more shallow pans, uncovered, and placed ducks, raw chicken, and raw beef in WIF to cool quicker. All items achieved proper cooling rates during 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw, whole ducks and raw chicken being thawed in prep sinks under running water with a temperature of 81F. CDI - PIC removed poultry from prep sinks and placed in WIC.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon in WIC being thawed while still sealed in packaging. CDI - PIC opened package |
|
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 canned goods being stored in direct contact with the floor and on shelving unit that was not 6 inches off of the ground. Observed bowl of marinated chicken being stored on trash can during inspection. Employee moved chicken to more appropriate location. Proper storage of canned goods required. |
|
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 wiping cloth being stored in a bucket of soapy water during inspection. EHS informed PIC that wiping cloths must be stored in sanitizer. CDI - PIC discarded bucket and removed wiping cloth. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ceramic dish intended to portion out and reheat cooked pork being stored with the bottom of the dish in direct contact with food. CDI - PIC removed. Repeat. |
|
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 heavy buildup of food debris and soil on shelves in WIC. Cleaning needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored over customer food in freezer, and employee food being stored on top of container of rice for customer consumption. CDI - PIC moved to more appropriate location.
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 meat slicer during inspection. CDI - Phone was removed |