| 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 raw shell eggs stored above fruit in WIC, raw shrimp stored above plantains in lowboy, and raw chicken prep occurring on same prep table as cooked beef was stored to stop steaming before being placed in WIC. - CDI - PIC moved fruit above raw shell eggs in WIC. PIC moved plantains above raw shrimp in lowboy. PIC moved cooked beef to another prep table to continue cooling.
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 chicken, raw pork, and raw beef thawing in the three compartment sink at the same time. Raw pork observed stored on the drying board of the sink, raw beef observed in the first and third bays as well as on the other end drying board, and raw chicken observed in the middle bay. Do not thaw different types of meats in the sink at the same time. - CDI - PIC separated meats to continue thawing (see violation #35).
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed chicken (85F) and pork (94F) holding above 70F after cooling for more than 5 hours (see temperature chart). - CDI - PIC voluntarily discarded chicken and pork.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple unlabeled spray bottles of yellow chemical identified as sanitizer by PIC. - CDI - PIC labeled spray bottles appropriately. |
|
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 chicken and pork not meet required cooling parameters while cooling in lowboy unit. Lowboy unit is not an approved unit for cooling. Utilize walk-in cooler or walk-in freezer for cooling. - CDI - PIC voluntarily discarded products. EHS discussed improved cooling methods with PIC.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw pork, raw chicken, and raw beef thawing at the same time in the three compartment sink at ambient temperature. Ensure raw products are maintained separated from one another and thawed under refrigeration, under cold running water, or during the cooking process. - CDI - PIC moved raw pork and raw chicken to WIC to continue thawing. PIC placed raw beef under cold running water to continue thawing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer at chlorine concentrations above 200ppm in sanitizer buckets. - CDI - PIC remade buckets to correct concentration of 100ppm chlorine. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.
*NOTE: No point deduction due to improvement noted since previous inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed walls in need of cleaning underneath dish machine area. Clean and increase cleaning frequency to maintain clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored on shelving directly above clean dishes. - CDI - PIC moved personal belongings to designated area away from food contact surfaces. |