| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed pan of employee food stored inside lowboy cooler. Observed cut watermelon for employee meal stored inside WIC commingled with food items for sale.
CDI: PIC moved employee food onto bottom shelves to prevent contamination. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items stored inside WIC cold holding above 41F (see temp chart). PIC stated all of these TCS food items had been taken out recently to stock the make tables for the lunch shift. PIC also stated that they had received an order from Sysco prior to the start of the inspection where the WIC door was left open. Ambient air temp of WIC was below 41F, and EHS observed all pans of TCS food items were tightly covered with seran wrap.
CDI: PIC opened all pans to allow cold air flow, and placed inside WIF to rapidly cool back down to 41F.
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
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'd packages of raw tuna saku thawing inside the WIC still in it's ROP'd packaging.
Ensure ROP'd packages of raw tuna saku are cut with slits or completely removed from it's ROP'd packing prior to completion of thawing. |
|
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 large bucket of commercially made kimchi stored directly on the floor inside the WIF.
Keep all food items stored at least 6 inches above the floor to prevent contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed large pot of water with in-use ladles on the stovetop temping below 135F.
CDI: PIC turned on the burner for the pot of water to be maintained at temp above 135F. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed single-use forks stored out of it's original packaging, right-side-up in bins placed on tables and the high-top tables.
Keep single-use articles stored inverted when out of it's original protective packaging to prevent contamination.
REPEAT VIOLATION. |
|
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 handsink located in the dish room falling off of the wall.
Repair so that handsink is properly attached to the wall. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed missing wall tile above the WIC.
Obtain wall tile to cover the open space and prevent possible entrance of pests.
REPEAT VIOLATION. |