| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 raw chicken stored above raw pork, and raw ground sausage stored above raw whole pork in WIC. CDI - PIC reordered storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two dicers being stored as clean that were visibly soiled with food debris and in need of cleaning. Observed plates being stored as clean in front prep line soiled with food debris. Many pans in clean storage area with sticker residue left over after cleaning. Explained to PIC that all sticker residue needs to be removed during the cleaning process. CDI - PIC placed plates and dicers in dish pit to be recleaned. Employee began removing sticker residue from pans.
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 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed multiple pans of chicken that were placed into hot holding before reaching 165F. PIC stated that all pans had been previously reheated on the grill to 145F. CDI - PIC reheated all pans of chicken to 165F before placing back into hot holding. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked tomatoes and cooked peppers with no date label in WIC. PIC was able to verify that both food items had been cooked the day prior to inspection. Unlabeled cut tomato in front prep line RIC. CDI - PIC labeled both pans of chorizo and discarded cut tomato.
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 cooked chorizo sausage in WIC with an expiration date of 5/3. CDI - PIC discarded old chorizo.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed grilled onions, cooked chicken, cooked jalapenos, and pork belly on the front grill line held on TPHC that did not bear time label on them to indicate when they needed to be discarded by. Per establishment's TPHC form, these items are to be time stamped. CDI - PIC placed time labels on all items being held on time. VR in ten days to verify continued compliance. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizer stored immediately next to bag of raw onions on bottom of prep table. CDI - PIC moved sanitizer to a safer location. |
|
37
|
0
|
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 container of corn starch, bin of sugar, and bare can all with no label indicating its contents. Informed PIC that those items need to have a label. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many pans in clean storage wet stacked after being cleaned. Informed PIC that all pans need to be air dried before they are stacked together. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed microwave in front prep area soiled with food debris and in need of cleaning. Informed PIC it was in need of attention. |