| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
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, repackaged proteins being stored in RIF with no apparent order. EHS provided storage order for a reach in guide in Spanish during inspection. 72 hour VR required. Risk Control Plan to be discussed if no improvement by next inspection.
Repeat. 3 pts.
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 |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer in three compartment sink at 10ppm chlorine during inspection. CDI - PIC corrected solution to maintain a concentration of 50ppm.
0 pts.
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 all TCS foods in WIC maintaining above 41F during inspection. Observed salsa in prep unit holding above 41F. See temperature chart. Lowest ambient temperature in unit achieved 45F. Maintenance contacted during inspection. Facility voluntarily halted operations and discarded all out of temperature foods. Salsa moved to TPHC. 72 hour VR required.
1.5 pts.
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 . |
|
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 no working thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required.
0.5 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door of facility ajar during inspection. Ensure all doors are securely closed to prevent pest entry.
0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various containers of oil being stored directly on the floor during inspection. Ensure all food is stored at least 6 inches of the ground at all times.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed various household containers not graded for commercial kitchen use being used to store customer foods through kitchen during inspection. Ensure all food contact surfaces are intended for such use.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing.
Observed three compartment sink being utilized out of order, with equipment and utensils not being rinsed in between being washed and sanitized, and instead being rinsed after being sanitized. CDI - PIC drained out rinse compartment and refilled with clean water. Sanitizer compartment dosed out to proper concentration.
0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored in conjunction with customer food and service items during inspection. Ensure employee items are stored in a manner that does not promote contamination.
0 pts. |