|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on prep counter. CDI: Employee removed their beverage from prep counter. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shell eggs being stored on shelf in WIC above boxes of unwashed produce. Also observed a container of Baccala boneless salt cod, in which PIC was unsure if product was raw or fully cooked, that was being stored in meat display case on shelf above ready to eat foods. CDI: Employee re-arranged items to proper storage order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse soiled gloves in 3 compartment sink. CDI: Employee discarded soiled gloves after EHS intervention. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of pastrami and sausage being held above 41F in household prep reach in cooler on top of counter top. See temp chart. CDI: PIC voluntarily discarded items. REPEAT. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed provolone cheeses being held in meat and cheese display case that were vacuum sealed by staff on the premises on 12/9. Establishment does not have approval from the Health Department or a HACCP plan for on site reduced oxygen packaging. CDI: Staff voluntarily discarded cheeses and EHS provided guidance and forms to PIC via email. PIC has agreed to stop on site reduced oxygen packaging foods until HACCP plan is approved by the Health department. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 working bottles of oils, vinegars and condiments at prep station without labels. Label all working containers of food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small household cooler on prep counter being used to store food items. Replace cooler with ANSI certified or equivalent cooler. REPEAT. |
|