| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed dented can being stored in conjunction with unadulterated cans during inspection. CDI - PIC Voluntarily discarded.
0 pts. |
|
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, repackaged fish being stored above RTE foods in RIF during inspection. CDI - PIC moved fish to bottom of unit.
0 pts.
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 |
Yes |
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 cooked chashu pork, cooked chicken, cooked mushrooms, and various broths cooling from hot since 6/4 holding above 41F during inspection. CDI - PIC voluntarily discarded.
1.5 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods in WIC maintaining proper temperature at beginning of inspection rise in temperature as service in facility progressed. See temperature chart. Ambient in unit rapidly jumped between 42F and 60F upon being opened. Maintenance contacted during inspection. Facility voluntarily halted lunch service until unit is repaired. WIC left undisturbed to allow for unit and all TCS foods inside to cool back down. 72 hour VR required.
Repeat. 1.5 pts.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed broth in noodle prep not properly labeled with prep date. Observed all foods in top portion of fryer prep labeled with 6/5, despite being prepped or opened on previous days. CDI - Employees were able to verify preparation or opening date of all items and corrected labels.
Repeat. 3 pts.
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 . |
|
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
Observed cooked pork, cooked chicken, and various broths cooling from hot while in deep, covered plastic containers stacked together in WIC. Observed cooked mushrooms cooling while in a deep bowl in WIC. All items had missed cooling window. CDI - PIC voluntarily discarded all items.
0 pts.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw bones and meat thawing while submerged in water overnight in WIC holding at 65F during inspection. EHS educated PIC on proper thawing methods. CDI - Bones and meat voluntarily discarded.
0.5 pts. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 a multitude of unlabeled working containers throughout entire kitchen area. CDI - PIC labeled all items.
0 pts. |
|
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 multiple containers of food being stored on the floor in WIC and on main prep line during inspection. Ensure all food is stored at least 6 inches above the ground at all times.
0 pts. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoop for cooked diced pork being stored with handle in direct contact with the food during inspection. Ensure all utensils are stored in a manner that does not promote contamination of customer foods.
Repeat. 1 pt. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed multiple quart container lids altered to have slots or holes in them to allow for dispensing of the product stored inside. EHS advised PIC to discontinue this practice. CDI - Lids voluntarily discarded.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Sanitizer test strips not available for quat upon EHS request. Acquisition required. 10 day VR required.
0.5 pts. |