|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 in low boy cooling drawers raw shrimp stored below raw chicken and raw beef.-CDI- PIC rearranged raw shrimp on the top drawer and moved raw chicken and raw beef below ( raw chicken placed in front of raw beef w/in cooling drawer)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed at 3-comp sink and surface Quat sanitizer at 0 ppm. Per PIC the Quat dispenser is not working; work order has been placed. Facility uses chlorine dish machine as main form to w/r/s dishes and utensils.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed a variety of TCS food items in reach-in cooler #1, Flip-top prep line reach-in cooler / Flip top prep line area with food items cold holding w/ temperatures above 41F ( see tempt chart). Ambient temperature of reach-in cooler #1 50F and ambient temperature of Flip-top prep line/ reach-in cooler 64F. Per PIC this morning food items were temping below 41F. -CDI-PIC voluntarily discarded food items that had been kept overnight in reach-cooler #1 and Flip-top reach-in cooler; Food items in the flip top prep line, that were prepped an hour prior, were placed in reach-in freezer for rapid cooling.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf-Observed raw beef, raw beef tripe, raw chicken , and raw tilapia thawing at room temperatures.-CDI-PIC placed food items in WIC for thawing. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 rice scoops being stored on top of rice cooker surface that is not being sanitized every 4 hrs. -CDI-PIC w/r/s rice scoops and placed in clean metal pans. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed secondary WIC with an ambient temperature of 43F, reach-in cooler #1 w/ ambient temperature of 50F and Flip-top prep line area with/ reach-in cooler w/ an ambient of 64F. PIC has placed work order on all equipment and has voluntarily closed facility until equipment is fixed. |
|
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. WIC #1 has small amount of water leaking from the ceiling and needs to redo caulking on the middle gap of the ceiling. No contamination observed. |
|