| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) bin of unwashed avocados stored over RTE kimchi in poke prep unit. Ensure unwashed produce is stored below RTE foods.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) pan of cooked beef stored below sealed raw fish and shrimp boxes in walk in freezer. CDI - EHS reviewed storage conditions with PIC. PIC adjusted storage order to prevent potential contamination.
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 |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup of soils in one (1) of two ice machines. Clean as required to prevent soil accumulation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed four (4) portions of recently prepared TCS, non date mark exempt food (kimchi in WIC, beef portions in walk in walk in freezer) with no date marking. CDI - PIC confirmed when portions of TCS food had been prepared (12/31 for kimchi, 1/1 for beef) and affixed date marks to food containers. REPEAT.
Note: No escalation in point deduction due to some improvement. Fewer items held for use within 7 days within WIC were without date marks. EHSs reviewed freezer date marking procedure with PIC.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 two (2) bottles of glue stored on coolant lines of WIC, above covered food items. CDI - PIC moved glue bottles to chemical storage. |
|
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 one (1) pan of TCS foods (crab meat used for Rangoon) in WIC cooling with covered lid. Crab Rangoon was cooling at insufficient rate. CDI - Lid was removed and Rangoon mix was observed cooling at improved rate.
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 |
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 one (1) ROP tuna side thawing in WIC without being removed from deoxygenated environment. CDI - EHSs removed ROP environment during temperature check. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) plastic cup stored in hoisin sauce and one (1) plastic cup stored in vegan shrimp sauce cup in WIC as serving utensils. Observed one (1) container previously used to hold fruit jelly used to hold kimchi in prep unit. CDI - Single use utensils were removed from food bins and disposed of by PIC. Utilize multi use utensils for dispensing food.
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) large box of single-use forks stored directly on the floor at kitchen entrance. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open lids and doors. CDI - Doors and lids were closed prior to returning to interior premises. |