|
|
| 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 |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
** Observed raw burger on speed rack sit above hotdogs, raw shrimp/chicken stored mix and touching with turkey sandwich, sweet potato and hotdog on same sheet pan on speed rack in double door refrigerator. CDI- PIC rearrange items and discussed with staff who worked on that speed rack tat the time of inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 blue cheese dressing, ranch dressing, mix green, lettuce, parm cheese, cut fruits, boiled egg, grilled chicken holding temperature above 41F on cold top, drawer. CDI- PIC volunteer to discard items at the time of inspection.
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 . |
|
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
***Observed hard boiled eggs was placed on cold top, grilled chicken in drawer, crumble hard boiled egg placed in drawer with plastic wrapped on top. All items made this morning and place in the unit intent to cool as time goes. CDI- Cooling methods and cooling time/temperature discussed in detail with PIC and staff at the time of inspection. Ensure to use proper cooling methods along with appropriate unit for effective cooling results. All food shall be cold before putting on cold top or any unit for serving.
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
|
0.50
|
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 salmon in reduced oxygen packaged in WIC, looking at the label it says “remove item from film prior to thawing”. Items were not removed before thawing. Ensure to follow the instructions on box or label for food safety. |
|
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 no label on white big bins for sugar, flours.. Ensure to label all working containers. |
|
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 flies in the kitchen and dining room. Keep all pests away from premises. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
** Observed metal pans, plastic bins stacking up and stored as clean. Ensure to let washed and cleaned items air dry before stacking them away for use. |
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