|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed open drink can on wire shell above open bag of dumplings. Store drinks in designated location away from food to avoid possible contamination. CDI - PIC discarded drink can at time of inspection. - 0.5 - |
|
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 raw shell eggs stored on top wire shelf above raw shrimp, scallops, salmon. No visible contamination was observed. CDI - PIC moved eggs to bottom shelf with raw chicken.
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 4 deep, metal pans of white rice in WIC holding between 49-54F. Per label rice was cooked the previous day. CDI - PIC voluntarily discarded the 4 pans of rice at time of inspection.
Observed noodles and liquid eggs in grill flip top at 50F and 54F respectively. Unit had an ambient temperature of 55F. CDI - TCS items were voluntarily discarded. - 1.5 -
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 rice cooked previous day in large, covered metal pans not at 41F or below. Condensation was observed on under side of lids. CDI- PIC voluntarily discarded rice. EHS spoke with PIC about need to cool items in shallow pans prior to placing in covered, deep pans.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair.
Observed flip top prep unit holding an ambient temperature of 55F. Discontinue use of unit for TCS foods until unit can maintain 41F or below. Follow-up will be conducted in 10 days to verify repair of unit or continued use for nonTCS foods only. - 0.5 - |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed missing/damaged flooring at threshold of walk in cooler. Repair to provide for easily cleanable surface. |
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