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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 |
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|---|
|
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 Raw smoked salmon stored above ready-to-eat foods in sandwich cooler bottom. Store raw animal foods on bottom of cooler to prevent potential dripping into ready-to-eat foods stored below it. CDI - Smoked salmon moved to bottom of cooler. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 2 cartons of milk and 1 carton of half and half measured 46-48F in reach-in cooler. Also, half and half at self-service area measured 46F. Also, tub of cream cheese measured 44F in sandwich cooler top as it was stacked above fill line. TCS foods in cold holding shall measure 41F or less. CDI - Self-service half and half discarded. Cream cheese moved to reach-in cooler to cool. Cartons of milk that were opened placed on temporary TPHC and will be discarded within 2 hours. Cooler was overfilled with product causing it to not hold temperature properly. Once all extra cartons of non-dairy milk were removed from cooler it dropped to 39F by end of inspection. Do not overfill cooler units.
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
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Reach-in cooler was overfilled with cartons, causing it to holding above 41F. Do not overfill refrigeration units. CDI - PIC moved extra cartons to upright cooler as corrective action, and then cooler temperature dropped to 39F by end of inspection. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing sandwich was wearing a watch on wrist. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing sandwich was not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Prep sink was visible soiled. PIC stated that establishment had been using prep sink to dump mop water as they have not had access to mop sink room. CDI - PIC educated on using mop sink. Property security service opened janitor closet and showed employees where the mop sink was and she stated she will make a key for establishment to use. If establishment can’t access mop sink, then an acceptable alternative would be to dump the mop water down a floor drain. |
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