|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of frozen breaded flounder stored above frozen, unopened ready to eat packages in reach in freezer. Per conversation with PIC, flounder had been placed to allow for proper cooling prior to storage within refrigeration. CDI - PIC rotated frozen raw animal food to lower level of raw animal food storage. EHS provided storage order guides for walk in and reach in units.
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 ice machine with minor black buildup present on interior ice shields. Increase the thoroughness and frequency of cleaning schedule to prevent soil accumulation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) bowl of French fries between 101F and 117F at prep shelf. Per conversation with PIC, fries were from a previous batch order and were awaiting disposal. CDI - PIC voluntarily disposed of out of temperature TCS foods.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple (greater than six (6)) portions of TCS foods in prep unit 1 at greater than 41F. Observed ambient temperature of internal unit at approximately 55F. PIC voluntarily disposed of TCS food within unit above 41F. TCS foods at 41F and below and/or those that had been placed within unit for less than 4 hours were rotated to WIC and freezer for corrective cooling. A verification will occur no later than 09/19/2026.
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 . |
|
23
|
1.50
|
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 three (3) portions of non date mark exempt TCS foods (risotto tray and egg salad in walk in cooler, cooked mushrooms in prep unit 1) held for greater than the allowed seven day maximum (prepared 9/9, 9/9, and 9/8, respectively) CDI - PIC voluntarily disposed of out of date TCS foods. REPEAT.
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 . |
|
33
|
0
|
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 one (1) portions of heat treated plant food (cooked cauliflower tray) being cooled at ambient temperature. Per conversation with PIC, cauliflower had been pulled from cooking process approximately 35 minutes prior to EHS arrival and was cooling at ambient temperature prior to rotation to walk in cooler. EHS observed cauliflower cooling at a rate lower than required initial cooling rate for heat treated TCS foods. CDI - PIC rotated cooling cauliflower to WIC. EHS observed cauliflower cool to below 70F in required time frame. EHS provided cooling charts for two step and ambient TCS foods.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed approximately six (6) cleaned metal pans stacked while wet. CDI - PIC and EHS separated out wet stacked pans to allow for proper air drying.
Note: Observed one (1) of several pans with minor tape label debris. All other non food contact portions of equipment and utensils were observed as clean to sight and touch.
4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) ice wands stored within reach in freezer directly on top of packaged frozen pork chops. CDI - PIC and EHS discussed methods of storing ice wands to prevent potential contamination: utilize separate containers or wrap in food safe packaging (plastic wrap) to prevent potential contamination. |
|