|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 two (2) bin of repackaged and Rewrapped sausage stored above unopened whole muscle meat items (lamb fat, lamb rounds) in reach in freezer CDI - Items were rotated within reach in freezer to prevent potential contamination. EHS and PIC reviewed posted reach in storage order guides.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) bottle of burn gel stored above prep table. CDI - EHS rotated burn gel to lower storage. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 four (4) recently prepared TCS food items (cut shawarma skewer of raw beef, two pans of diced tomatoes, and one bin of diced beef) in WIC cooling while tightly wrapped in plastic wrap or in covered bins. Items were observed cooling at insufficient rates. CDI - EHS removed portions of wrapping and covers to ventilate food and allow improved cooling. EHS reviewed posted cooling chart with PIC. REPEAT.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 two (2) unlabeled bottles of oil at grill prep table. CDI - EHS station labeled bottles of oil. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed chef engaged in food prep (cooking kabobs, plating food, etc.) with watch on. Remove jewelry from hands prior to engaging in food prep. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) knife stored in direct contact with recently cut marinated lamb. CDI - EHS removed knife from bin and placed in 3 compartment sink before washing hands.
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 two (2) utensils (falaffel tool and spoon) stored in water at room temperature. CDI: Tool and spoon cleaned and stored in dry container. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
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 one (1) stack of single service articles (paper plates) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor corrosion and rust on two (2) metal shelves within WIC. Replace, clean, or resurface non food contact shelving as needed. |
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