| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not being retained in chronological order and several tags missing dates. VERIFICATION REQUIRED within 10 days to ensure tags are dated and re-arranged in chronological order.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility was unable to present letters of guarantee from fish supplier which are offered or prepared undercooked on menu. VERIFICATION REQUIRED within 10 days to ensure letters are obtained. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelves in outside WIC above ready to eat produce.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handling soiled wiping cloths while wearing gloves and proceed to handle food without a glove change in between. CDI: PIC was educated on changing gloves when they become soiled. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside upper surface of left bulk ice machine. Clean as needed. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of unsalted butter being stored in prep flip top cooler at 46F. CDI: PIC voluntarily discarded butter. |
|
23
|
1.50
|
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 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 . Observed a bottle of truffle mayo being stored in prep RI cooler and a container of cooked octopus in grill drawer both missing date marks. CDI: PIC date marked both items as truffle mayo had been prepared 2 days ago and octopus was prepared yesterday. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-203.11(A) Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. Observed several containers of molluscan shellfish being stored in WIC in plastic containers, not original containers, dated 4 days prior. Store molluscan shellfish in their original containers until products are to be sold or prepared for same day. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employees using wiping cloths to wipe cutting boards, utensils and gloves and continue to hold them with gloved hands while not in use. Use wiping cloths used for wiping food contact surfaces in properly concentrated sanitizer in between use. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ladles being stored in soups in prep flip top cooler with ladle handles resting in other foods in prep flip top. CDI: PIC repositioned ladle handles to be above food items. |
|
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 torn gasket on prep RI door. Replace gasket.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 cutting boards with deep cracks and chips being stored on storage rack and a silicone spatula with cracks and crevices hanging from clean storage rack. Replace cutting boards and spatula. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility did not have an approved max/min thermometer for testing water temperature of sanitizing rinse cycle on dish machine. VERIFICATION REQUIRED within 10 days to ensure a max/min thermometer has been obtained. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with open door. CDI: PIC closed door. |
|
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 hat being stored on dry storage shelf amongst food items and employee jacket hanging on shelf amongst boxes of single service utensils. CDI: Items were relocated to a designated area. |