|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 chicken stored over raw shell egg in the WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 -Observed crab stick, cooked pork, and cooked chicken held for over 24 hours without date marks. PIC verified crab stick and cooked pork was opened on 4/21 and chicken was cooked 4/22. EHS observed sweet and sour chicken in lowboy with start date of 4/21, when PIC stated 4/21 is the thaw date and the chicken was originally cooked and frozen last week. EHS discussed how the cook date is considered day 1 of the 7-day maximum timeframe, and educated PIC on proper labeling methods to reflect the proper start date. -CDI- PIC properly added date marks to cooked chicken, crab stick, and cooked pork.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed written TPHC procedures in facility that state the 4-hour time will be marked using a time stamp on the pan. EHS observed no time stamp on pan, and PIC stated facility now records 4-hour time period in notebook. Observed TPHC labeling procedures do not match the written TPHC labeling procedures. -CDI- EHS provided PIC with new copy of blank procedures and observed PIC properly fill out procedures to reflect accurate time labeling methods.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 sesame chicken cooling too slowly in prep top unit. Sesame chicken was cooling at a rate of 0.00 F/min, remaining at 57 F for 20 minutes. Chicken was stacked high in prep top, over the fill line. -CDI- Because the chicken was still within its 6 hour cooling parameters, PIC moved chicken to the WIF to rapidly cool. By end of inspection, EHS observed chicken reach 41F. -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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping clothes stored in 0ppm sanitizer solution. -CDI- PIC remade sanitizer solution to 50ppm. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed designated employee food area above prep table, adjacent to prep top storing food. Observed customer food in prep top exposed to potential contamination by designated employee area. Designate a different area for employee items, where customer food, equipment, and single-service items are not exposed to contamination. Observed employee area employee food stored over customer food in the WIC. -REPEAT- |
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