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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 |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two sheet pans sat on top of hand washing sink at the end of the cook line, blocking EHS and employee to wash hands when needed. CDI- PIC took items away and placed them at the appropriate space. Ensure to maintain access at all hand sinks for hand washing. -0 pts- |
|
15
|
1.50
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw salmon in a metal pan stored mix in with RTE (fresh cut fruits little cup and salad) on a speed rack in WIC. Observed raw pork patties sheet pan stored above Rae fish/shrimp on speed rack in WIC. CDI-PIC took care of the correct storage order of items. Proper storage order discussed with PIC during the inspection. -1.5 pts- |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed thick slices of ham in 2 metal pans temperature 44F-48F in WIC. Observed slice tomatoes, spinach, lettuce, slice cheeses, in low boy cooler below the grill temperature measured above 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts- |
|
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 is not been labeled, or if the label is incorrect. -P 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. Observed 2 bags of Cuban pork slices dated 6/17, and a pan of meatloaf dated 6/18. CDI- PIC volunteers to discard items at the time of inspection. Ensure to discard all item when expired. -1.5 pts- |
|
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 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. Observed tuna salad and fresh cut fruits trying to cool in plastic tub with tight lid on. No temperature changing in 30 minutes. CDI- PIC took all items to chill in a blast chiller to cold down faster and in time. -0 pts- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the main kitchen and 6th floor kitchen.
-0 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed under the grill, the low boy cooler- bottom drawer is not closing tightly causing TCS food temperature in the drawers above 41F. CDI- PIC took all item out and will have maintenance take a look at the issue and fix if needed. -0 pts- |
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