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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
|
1
|
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 food employee rinsing three (3) avocados in kitchen hand sink. CDI - EHS reviewed handsink usage with PIC and employees; Use handsinks for handwashing only. No other handsink or handwashing violations were observed during inspection. |
|
15
|
0
|
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 two (2) bins of recently cooked pork cooling in walk in freezer beneath sealed portions of raw beef sides. No other storage order violations were observed at time of inspection. CDI - PIC rotated cooling food in freezer beneath other ready to eat food items to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of food (plantains) in steam table bin at a temperature of 119F. All other TCS food items within steam table were observed at temperatures of 135F or more. CDI - EHS confirmed with PIC that plantains were prepared approximately 20 minutes prior to observation (3 p.m.). EHS marked plantains for TPHC, (3p - 7p). EHS provided TPHC instructions sheets in English and Spanish to PIC to be used at establishment discretion.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 three (3) bags of queso fresco in WIC with date marks denoting a date of preparation of 1/14. Per conversation with PIC, these dates were incorrect; dates denoted day the product was delivered, as opposed to the day in which they were transferred to new containers. CDI - PIC date marked bags accordingly.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 one (1) box of unshucked, unwashed corn cobs on floor of WIC. Per conversation with PIC, produce had been delivered earlier within the day. Elevate food at available shelving. |
|
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) spoon with handle contacting surface of food stored within one container of aqua fresca in beverage RIC. CDI - EHS removed spoon without making barehand contact and rotated spoon to 3 compartment for proper washing and sanitizing.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two (2) utensils (spoon and metal tongs) stored in soiled bin at grill line with dry, soiled wiping cloths and grill scraper. CDI - PIC rotated cleaning equipment to effective storage (table underside) and soiled linens were placed in soiled linen bin. Tongs, spoon, and bin were rotated to 3 compartment sink for proper washing and sanitizing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC sanitizer solution in use at 3 compartment warewashing sink. When checked using EHS test kit, sanitizer concentration was observed at approximately 200 ppm. However, when tested using facility test strips, strips produced a measure of 0ppm. Procure and maintain an effective, non-expired test kit for testing in use QAC sanitizer. A verification will occur no later than 02/02/2025. |
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