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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf
Observed Tacos Don Coyotl slicing scallions for Suns Kitchen with bare hands. CDI Scallions discarded and gloves donned. |
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed unwashed tomatoes, jalapeños, and onions stored above RTE food (Nacho Average Truck) and Unwashed cabbage in black bin above RTE food (Katsu Kart). CDI items relocated. Observed raw shrimp on top of bags of cheese on rack (22 street). CDI item relocated. raw washed scallions to be cut at table with dried blood from raw meat prep. CDI items moved to clean table. 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 |
Yes |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P
Observed raw meat prepped on table and cleaned with only a sanitizer prior to cutting raw scallions. CDI prep table washed rinsed and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed beef and sauce (unknown); tomato paste, guacamole and tomatoes, whipping cream, tomato paste (Nacho Average); and Arugula (forty Twelve). CDI items dated or discarded. Repeat. Major improvements on date marking and points will stay at half. If issue persists points will go up to 3 points.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed buffalo shredded chicken (6/13), salsa (6/12), heavy cream (6/6), and shredded lettuce (6/8) (Nacho Average) that was held 7 days. CDI items discarded. 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
|
0.50
|
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 rice and beans, sandwich ground beef and rice dish, and pasta salad that was stacked and cooling in walk in. PIC stated items were cooling Prior to portioning and storing (YFYT) CDI items moved unstacked in walk in to allow for adequate cooling. Observed chicken shredded, beef, and grilled chicken covered ad stacked (22 Street). CDI items moved to walk in for cooling. Observed shredded chicken breast, corn, diced chicken that was covered and stored in walk-in while cooling (nacho average). CDI items uncovered,. Observed dirty rice and salmon covered and cooling in walk in (Mariah Taco Spot) CDI items uncovered. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw oxtails that was thawing with 73F water and oxtails at 73F. CDI items moved from sink and processed immediately to place back in walk in unit. Repeat. |
|
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 plastic coverings used in walk in that was shredded and in need of replacement. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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.
Observe racks in walk in, robocoup base, blender based, microwave, and mixer for shared use that was soiled with debris. Repeat. |
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