| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw fish stored above hotdogs inside the RIC. Observed one (1) unopened package of raw country ham stored above liver mush and sliced deli meats in standing RIC 1. Observed one (1) open package of raw fish fillets held above French fries in back area reach in freezer. REPEAT.
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 one (1) repackaged portion of frozen chicken stored above steak in reach in freezer.
CDI - PIC and EHS rearranged storage order to prevent potential contamination. EHS provided reach in storage order charts in English and Spanish to PIC.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed four (4) containers of RTE food (liver mush, sliced deli meats, bologna) in standing RIC without covers. CDI - Food employee began preparing foil covers for exposed RTE food portions.
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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) portions of RTE food (sliced deli meats, bologna, kielbasa portions) in standing RIC 1 with no date marks. Per conversation with head chef, item portions were prepared on the previous evening. All other prepared TCS food portions in establishment were properly marked. CDI - EHS affixed date marks to undated items.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed TCS foods in prep top (lettuce, sliced cheese, etc.) with no marking. EHS observed general time marks for schedule (6a - 10a, 10a - 2p, 2p -6p) but no indication of when items were placed on TPHC on date of inspection. Per conversation with PIC, TPHC was started approximately one hour prior to EHS arrival.
CDI - New TPHC label was placed on prep top for 8a to 12p. REPEAT.
Note: No escalation in point deduction due to some improvement; EHS observed proper TPHC labels for all other TPHC stations and no food items being held for greater than 4 hours. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one (1) bottle of window cleaner without a label. CDI- PIC identified chemical and EHS labeled accordingly. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed five (5) bins of raw animal foods (fish fillets and pork chops) cold holding effectively in bins of ice at frying station. EHS and PIC discussed proper storage of food such that it is not in direct contact with undrained ice (bags, drain pans, etc.) |
|
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 approximately five (5) wet wiping cloths at prep tables and cutting boards, as well as one (1) soiled wiping cloth on employee apron belt. CDI - EHS and PIC reviewed in use wiping cloth procedures: once used, wiping cloths are to be stored in concentrated sanitizer or rotated to laundry bin immediately. PIC placed wiping cloths into laundry bin. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed time (1) single service jar lid being held in flour bin at frying station. PIC stated that this was used for making salmon patties for fryer. CDI - EHS removed lid from dredge container. EHS advised use of multi-use, cleanable utensils. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor leak at kitchen handsink pipe being caught by bucket. Repair plumbing as needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed four (4) portions of employee food and drinks (cream cheese, pickled fish, beverages, etc.) stored over food held for resale (TPHC prep top, food in standing RIC 1, etc.) CDI - Food employees rotated food items to lower storage points to avoid contamination. REPEAT. |