|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed faded Spanish language employee health poster, but no signed employee health documentation. CDI - EHS provided blank Food Employee Health Agreements in English and Spanish, as well as new employee health posters. PIC signed poster and placed it at adjacent wall.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) uncooked and unwashed potato stored on lid of cooked Birria steak in RIC. CDI - EHS used deli paper to place potato in single service container and place it below RTE food. EHS provided storage order guides in English and Spanish for reach in units.
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in standing RIC at temperatures above 41F. At start of inspection, EHS observed internal ambient temperature of unit at 50F. CDI - Without alteration by PIC or food employees, internal temperature fell to approximately 40F. Observed proper cooling of food items in RIC. REPEAT.
Note: No escalation in point deduction due to noted improvement in cold holding; no TCS foods were left at ambient temperatures and all units were observed as functional prior to end of inspection.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed two (2) analog thermometers; however, observed no thin probe food thermometer. A verification will occur no later than 07/07/2024. |
|
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 four (4) working containers (three oil bottles in a metal bin, and sour cream in prep unit) with no labeling. CDI - PIC labeled sour cream bottle. EHS placed station label on metal bin with oil bottles. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed container with wet wiping cloths at 0 ppm at start of inspection. CDI - Upon arrival of PIC at 11 a.m., chlorine bleach was provided and added to container to increase ppm to approximately 100 ppm. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed bag of homemade chips stored above RTE food in prep unit. Per conversation with PIC, this item was designated as her lunch. CDI - PIC removed bag from prep unit. |
|