| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed can of marinara on dry storage shelf with deep dents on sides. CDI - PIC voluntarily discarded.
0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 repackaged frozen raw ground meat being stored above raw, whole intact muscle meat in RIF. CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 chicken cooling since roughly 11:00am at 74F at 1:15pm. PIC stated chicken was removed from the oven at 11:00am, and was well above 135F at that time. PIC was unable to verify when chicken had achieved 135F. EHS warned PIC chicken was likely about to miss the first cooling window. CDI - PIC split chicken into two sheet trays to allow for rapid cooling. Chicken was sub 70F when checked again at 1:40pm.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 cooked chicken being cooled while piled high on a sheet tray in WIC. Chicken in center of pile was roughly 30F higher than chicken on perimeter of sheet tray, and was about to miss the first cooling window. Observed cut lettuce and shredded lettuce being cooled while in deep, covered containers in WIC. Both items were not cooling rapidly. CDI - Chicken was divided into two separate sheet trays. Lettuce was divided into shallower containers and uncovered. All items achieved proper cooling rates.
Repeat. 1 pt.
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 various containers of seasonings and squeeze bottles on the main prep line not baring labels indicating its contents. Ensure all working containers are labeled to identify their contents.
1 pt. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door to kitchen not properly sealed. Gap between door and door frame observed to be roughly one inch of space, allowing for pest entry. Repair required.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed dirty and wet salad spinner being stored on top of boxes of potatoes in back prep area. Observed containers of feta cheese being stored on the floor in WIC. CDI - PIC removed salad spinner from potatoes. Feta placed in appropriate location.
Repeat. 1 pt. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed multiple single use containers being stored in spice blends as a means to dispense the product. Ensure all items used to dispense foods have an appropriate handle to preclude contamination.
0 pts. |
|
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.
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 in conjunction with customer foods in entree prep and dry storage area. Observed employee hat being stored in conjunction with customer single service items in dry storage. CDI - Employee food and belongings moved to appropriate locations.
0.5 pts. |