|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
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 two (2) sealed ziploc bags of raw animal food (chorizo and diced chicken) thawing in standing RIC, stored in the same metal pan. CDI - EHS removed chorizo from pan and placed separate from raw chicken. EHS provided storage order chart in Spanish to PIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P EHS observed one (1) loose loaf of torta sandwich bread inside of non food contact plastic storage container in direct contact with the container inner surface. All other bread within container was effectively stored within commercial bread bag. CDI - EHS donned glove and disposed of bread loaf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) incomplete station date marks made using order tickets on prep top and prep unit, listing TCS food items within, written as ‘_/17/2025’ Station date mark on standing RIC read properly as 03/18/2025. CDI - PIC confirmed prep unit was loaded with ingredients the day prior and date mark of 03/17/2025 was written on both tickets.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
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 three (3) unlabeled working containers at grill station (salt shaker, salt container, and water squeeze bottle.) CDI - EHS labeled containers via direct labels and station labels. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) knives stored in space between MFU wall and prep top lid. CDI - PIC rotated knives to available clean magnetic knife block on wall. Utilize knife block or hot utensil well at stove. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed flattened cardboard boxes on floor of unit. Per conversation with PIC, cardboard is used as flooring to absorb spills and oil. Remove absorbent cardboard and replace with plastic floor mats as required. |
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