| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed tomatoes with visible black and white growth on its surface. -CDI- PIC voluntarily discarded the tomatoes. |
|
15
|
0
|
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
-Observed raw beef stored above ready-to-eat eel. Observed raw salmon stored above ready-to-eat sauces. Observed raw tuna and salmon stored above ready-to-eat shrimp and crabstick. -CDI- PIC corrected storage order by moving the raw foods below ready-to-eat foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed dish machine dispensing at 0ppm chlorine sanitizer. -PIC contacted auto-chlor during inspection and stated technician will arrive today. -Until dish machine is properly dispensing chlorine sanitizer, facility must use 3-compartment sink to wash/rinse/sanitize dishes. Facility may not use multi-use utensils for guests until dish machine is repaired. Facility may only use single-service utensils for guests.
-3 day verification visit required-
-Observed 0ppm quat sanitizer dispensing from 3-compartment sink at start of inspection. -CDI- PIC connected quat sanitizer to other 3-compartment tube dispenser during inspection and EHS observed quat sanitizer properly dispensing at 200ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
-Observed brown rice holding below 135F in rice steamer. -CDI- PIC reheated brown rice to 170F within 30 minutes.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed all TCS foods in salad prep cooler above 41F (tofu, cut lettuce). Observed ambient temperature above 41F. Observed cooler gasket torn and disconnected. -PIC stated tofu and lettuce was placed in the cooler less than 4 hours ago. PIC moved tofu and lettuce to WIC for rapid cooling. -Facility may not cold hold in cooler until it is repaired and properly cold holding TCS foods at or below 41F.
-3 day verification visit required-
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 . |
|
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 bean sprouts and cut cabbage without date marks in prep top. -CDI- PIC verified prep dates of cabbage and bean sprouts and properly added 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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
-Observed two containers of cooked chicken cooling in prep unit low reach-in cooler, covered with lids. Per date mark, chicken was originally cooked today, less than 2 hours ago. -CDI- PIC immediately moved chicken onto sheet trays to WIC for rapid cooling. By end of inspection, EHS observed chicken cooling at sufficient rate to reach 41F within the required time. -Use WIF or WIC for cooling of hot foods. Do not placed foods in prep cooler until they have fully cooled to 41F or below.
-REPEAT-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed thawed ROP bag of tuna in cooler, still within its ROP environment. Ensure ROP bag is opened prior to thawing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of mayonnaise stored directly on the floor in dry storage. Raise at least 6 inches off the ground. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 heavy buildup of food residue along interior of salad prep cooler. Observed buildup of food residue and debris on shelves in WIC. Increase frequency of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on wall behind 3-compartment sink and grouting area of prep sink. Increase frequency of cleaning. |