| 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 open employee drink stored on bottom shelf of prep table next to clean plates. CDI - no contamination was observed. PIC removed drink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 raw chicken stored over raw pork in WIC. CDI - food employee rearranged food storage.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over salsa in WIC. CDI - food employee rearranged food storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed goat meat in WIC at 71 F, 3 hours after being cooked. Observed cooked corn at 80 F, 1.5 hours after being cooked. CDI - PIC voluntarily discarded goat meat. Corn was moved to a shallow pan and placed in WIF to rapidly cool.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pico in WIC cooling at a rate insufficient to reach 41 F within 4 hours of prep. Observed lettuce in WIC at 48 F, 4.5 hours after prep. CDI - PIC separated pico into two containers and placed in the WIF to rapidly cool. Lettuce was voluntarily discarded.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep top such as scallops, pick, and squid above 41 F. Food employee stated that food had been placed there two hours prior, during lunch rush, and the top had been kept open. CDI - food employee moved food to WIC to rapidly cool. Ambient temperature in the prep top with facility cooler thermometer was 48 F. Ambient temperature in the bottom reach in portion of the prep top was 45 F. Food in the bottom portion was 41 F or below but removed to WIC until cooler can be adjusted. VR.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
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. Observed food cooling at a insufficient rate or outside the time/temperature window in deep, covered containers. CDI - food was discarded if it missed any time/temperature requirement. Other foods were moved to a shallow container and placed in the WIF to rapidly cool if they were still able to meet the time/temperature requirements.
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 |
Yes |
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 raw fish still sealed in commercially vacuum packaging in WIC. Package label requires fish to be removed from packing prior to thawing. CDI - food employee opened packages and removed fish. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 raw shrimp stored in prep top in container with undrained ice. CDI - PIC removed ice. |
|
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 spray bottle and bucket holding chlorine sanitizer and wiping cloths at approximately 10 ppm. CDI - PIC removed and emptied sanitizer containers. Other sanitizer buckets were available at the correct concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation on floor in back left corner of WIF. |