| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 two containers of grilled spicy chicken temping above 41F (see temp chart) stored inside the lowboy cooler at the make line. PIC stated that it was not prepared today and they have not taken that container out of the unit to re-stock the station. Observed containers of grilled spicy chicken temping above 41F stored inside the WIC. PIC showed that they were all cooked from the same batch yesterday.
CDI: PIC voluntarily discarded all containers of grilled spicy chicken temping above 41F since the 6-hour cooling window had surpassed.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a container of pre-cooked dumplings and a container of pre-cooked eggrolls both stored in the cooler drawers that bore no dates.
CDI: Date labels were created for both TCS food items.
Observed a container of tofu and a container of portioned out (commercially made) lomein noodles both stored inside the WIC with discard dates of 8/06. PIC stated that they were prepped today and should have had 8/05 as the discard date, but food employee who prepped these is new and may have misunderstood the date-marking procedures.
CDI: PIC had food employee fix date labels to correct discard date so that employees are not serving TCS food items past the 7-day window.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P
Observed facility without test strips to test the chemical veggie wash used at the facility
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple plastic cambros and bins wet-stacked and stored in the clean dish rack.
Ensure all multi-use containers are completely air-dried before stacking together. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed multiple stacks of single-serve containers and lids stored out of it's protective packaging, right-side up, at the expo line. Observed stack of single-serve paper plates stored out of it's protective packaging, right-side up, at the dry storage rack.
CDI: PIC inverted all single-use articles to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves in clean dish rack and rusted shelves of the overhead storage racks for clean pots/pans.
Replace/repair rusted shelves so that they are smooth and easily cleanable. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed black buildup around the ice chute of the soda machine. Observed standing pool of water inside interior surface of lowboy cooler at the make line. Observed heavy oil buildup on the hood vents at the wok station.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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.
Observed oil accumulation throughout ceiling tiles in the kitchen.
Increase cleaning frequency. |