|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT.
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 beside raw beef in lowboy.
CDI- PIC lids containers and will have a final cook temperature of at least 165F for both. (-1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 flan and tres leches cake above 41F inside front display case. PIC states the unit has just finished de-frost.
CDI- PIC relocates desserts to alternate lowboy for rapid cooling. Items not to be returned to display case without TPHC until unit can be serviced to reduce defrost temp increase.
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 |
Yes
|
No |
REPEAT.
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 salsa dated 08/02.
CDI- PIC voluntarily discards expired salsa. EHS observed no other date mark violations throughout facility and substantial improvement to prior inspections. Violation reduced to half points. (-1.5) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sand-bucket with 0PPM quat and wet wiping cloths on several prep surfaces throughout kitchen.
CDI- Sani-bucket remixed to proper concentration. (-1)
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sani-bucket with wiping cloths on floor beneath hand sink.
CDI- PIC brings bucket off ground. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed microwave with damaged interior cavity. Replace at earliest opportunity. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food debris beneath cook line equipment. Increased cleaning of hard to reach areas advised. (-0) |
|