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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap available at hand sink behind hotline in the kitchen. A soap dispenser broke, in need of repair or replace. CDI- Soap provided at the time of inspection. -0 pts- |
|
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 precooked chicken was putting away by employee, item was placed on top of uncooked chickens in the pan in WIC. CDI- PIC corrected the issue and proper storage discussed in detail with PIC at the time of inspection. -1.5 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed high temp dishwasher measured at 148F -149F on EHS and PIC temp plate. The high temp dishwasher shall measure at least 160F on temp plate when tested. Repair needed. VERIFICATION NEEDED within 3 days (4/11/25). -0 pts-
NOTE: At the meantime, all items shall be sanitized at the 3 compartment until the machine fix. |
|
22
|
1.50
|
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: 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 mix greek salad and chicken salad holding on ice next to the hotline at the serving rooms (GO and TC), ham sandwiches and chicken salad in WIC, temperature holding above 41F. CDI- PIC is discarding the food items at the end of serving. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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: 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. -Observed slice ham in ziplock bag labeling was faded, hard to read, and a chub of beef dated 5/6/25 in WIC. CDI- PIC stated that beef was served last Sunday which 4/6/25. Employee put incorrect date mark on item. Ensure to keep all labeling/date marking legible and correct at all time. Items corrected at the time of inspection -1.5 pts- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 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. - Observed mix Greek salad in WIC cooling in a metal pan tightly wrapped with clear plastic. 30 minutes late of the inspection, the salad did not cool down at all. CDI- PIC corrected the issue. Detail cooling methods discussed in detail with PIC. -0 pts- |
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