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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 |
|
|---|
|
15
|
1.50
|
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 one (1) open package of lobster tails in walk in freezer stored above ready to eat hermetically sealed andouille sausage. CDI - PIC reorganized walk in freezer shelving to prevent potential contamination.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed approximately six (6) bundles of unwashed asparagus stored on door of prep top 1. Observed one (1) bin of zested limes nesting in one (1) bin of zested lemons. CDI - Asparagus was removed from non-food contact surface, washed, and placed in clean and sanitized container. Lemons were removed from lemon bowl by PIC.
EHS provided storage order guides for WIC and reach in units.
Note: PIC has stated that zested lemons and limes, stored beneath unwashed produce, are washed once before use, stored with unwashed produce, and are rinsed once more before cutting and use.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four (4) containers fried garbanzo beans stored as a shelf stable product at room temperature. CDI - PIC voluntarily disposed of three (3) containers of garbanzo beans and placed one (1) on TPHC, as they had been prepare less than 4 hours prior, based on date labeling.
Note: Fried garbanzo beans are to be treated as a heat treated plant food when prepared in house, as opposed to shelf stable, commercially prepared fried garbanzo beans. Facility can either store and utilize garbanzo beans as a TCS food, subject to cooking, cooling, reheating and storage (either 41F and below or 135F and above) temperatures, OR
Add garbanzo beans to preexisting TPHC plans for cooked and held items, including Hollandaise and Béarnaise sauces.
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 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) unlabeled TCS, non date mark exempt items (charred cherry tomatoes and Mac and cheese sauce in Prep Unit 2 drawer, grits in the WIC). PIC verified that cherry tomatoes and Mac and cheese sauce had been prepared on day of inspection. CDI - PIC attached readily available labels to cherry tomatoes and Mac sauce; PIC voluntarily disposed of grits.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six recently washed and sanitized metal bowls stacked while wet. CDI - PIC removed wet bins to dish pit to be rewashed. REPEAT
4-903.11 (A) Store cleaned equipment, utensils, linens 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 approximately six (6) bags of clean linens stored on the floor of the dry storage area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed one (1) container of single service tasting spoons at prep table, some with spoon heads face up. CDI - EHS dumped spoons onto sanitized prep table and place all spoons back into storage container with handles up. |
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