|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Metal Grinder Part in basin of Handsink by WIC. *CDI - Food employee removed item from Handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 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 Marinated Chicken stored in WIC above raw shell eggs. *CDI - PIC placed marinated chicken onto sheet trays and placed it onto bottom shelf of speed rack.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Packaged Raw beef stored above cooked white meat chicken on speed rack *CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
*REPEAT* 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 - Chicken Wings, Cooked Pork and Pork Dumplings in 3 door standing RIC prepped yesterday without date marking. *CDI - PIC had food employee date mark items. EHS will implement risk control plan if establishment is out of compliance for date marking on next 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
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 - 2 large bowls of Marinated raw chicken cooling in WIC with tight fitting suran wrap, above 41F, see temp chart for details. *CDI - PIC placed marinated raw chicken onto sheet trays to speed up the cooling process.
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 - Thawed ROP’d Salmon in 3 door standing RIC. *CDI - PIC removed salmon from ROP’d environment. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bus Tub of raw chicken, bus tub of onions and box of broccoli stored directly on the floor of WIC. *CDI - PIC removed items from the floor and placed them onto the shelf. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of some metal containers. *CDI - PIC pyramid stacked items to allow for proper air drying. |
|