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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
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front hand sink with unwashed utensils inside basin. CDI- PIC removes utensils, sanitizes sink, and is advised by EHS to maintain the hand-sink for handwashing only at all times.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand-sink blocked by wastebin. CDI- PIC moves waste-bin to restore hand sink access. (-1) |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of moldy jalapenos in reach in cooler. CDI- PIC voluntarily discards. (-0)
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed container of broth in back cooler with lid unaffixed, contaminated by ice build up. CDI- PIC voluntarily discards. (-0) |
|
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 alongside raw pork and beef. CDI- PIC rearranges cooler to accomadate poultry on the bottom. (-0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed unpasterurized eggs poached to 147F, cooled to 34F, and subsequently reheated to 144F before service as the final step. Have advised PIC and staff to cease non-continuous cooking in favor of cooking the eggs to 155F and moving to hot holding without any cooling. CDI- PIC demonstrates revised process of cooking egg to 155F and moving to hot holding for service. (-0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 one container of expired food (dated 2/01/24) inside back cooler. CDI- PIC voluntarily disposes of expired item. (-1.5)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 poached eggs in ice water on prep top. CDI- PIC discards eggs and places new batch into proper cold holding with ice-bath on prep top. (-0) |
|
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 dumpster with no drain plug. Discussed requesting one from waste management with PIC. (-0) |
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