| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed bulk storage containers of quinoa and rice to be stored on the dry storage racks in the middle of the kitchen and were not provided with lids or coverings of any kind at the time of the inspection.
CDI - PIC provided lids. |
|
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 2 plastic containers of portioned bags of steak to be stored in the lowboy adjacent the door to the kitchen with date marks of 4/6 and 4/7, making them on day 10 and day 9. PIC stated that they are from last night and the day before and that they steak does not last longer than 2-3 days but due to them being in portioned bags staff do not always change the plastic container or date mark.
CDI - PIC corrected date mark. EHS advised the PIC that when they run out they must also fully W/R/S the plastic storage container even if the steak is in portioned bags, which would also help staff keep up on the proper date marks.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed packages of grilled chicken and cooked steak to be thawing in a container of water in the food prep sink but was not thawing under running water.
CDI - Faucet turned on so that thawing can occur under running water. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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 bulk storage containers of spices and seasonings to not be labeled as to their contents on the dry storage racks in the middle of the kitchen. REPEAT.
CDI - PIC provided labels for the containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a plastic insert container of pickles to be stored directly inside a large plastic container of cut/washed kale in the 1 door lowboy adjacent the kitchen entrance with the exterior of the small insert container touching the RTE food.
CDI - Plastic container removed from large container of kale. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket adjacent the sliding door freezer to be testing at 0ppm quaternary ammonia. REPEAT.
CDI - PIC replaced solution and retested at 150-200ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 2 stacks of to go trays to be outside of their original protective packaging/box and were stored directly on the floor of the dry storage closet. |
|
49
|
1
|
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 the interiors of lowboys and RICs to have accumulations of food debris. REPEAT.
- Observed the surfaces of the metal overhead shelves to have accumulations of food debris. |