| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser to not be dispensing soap at the time of the inspection at the handwash sink by the ice machine.
CDI - PIC placed soap at the handwash sink as the dispenser was not working. |
|
15
|
1.50
|
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 3 flats of raw shelled eggs stored on a shelf above raw beef in the WIC.
CDI - PIC relocated eggs to above other raw shelled eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of shredded cabbage in the cookline opentop across from the flattop grill that was provided with the incorrect date mark. Date mark showed 11/10 but cookline employee stated that the date had not been changed as it was from the bin located in the lowboy, which was dated 11/13.
CDI - Date mark updated to match bulk supply. EHS provided education on proper date marking procedures and the importance of maintaining proper date marks that match the bulk supplies.
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 . |
|
35
|
0.50
|
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 2 ROP filets of raw tuna and 6 ROP filets of raw mahi that were thawing in the WIC and not removed from their ROP environment. Packages stated “remove from package, thaw under refrigeration”.
CDI - PIT put cuts into all packages, removing them from their ROP environments. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the cookline to be testing at 0ppm of quaternary ammonia. All other buckets observed at proper 150ppm solution. REPEAT.
CDI - Bucket emptied and refilled with properly concentrated solution. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados on the cookline that were ready to use as per the cookline employee and still had stickers on the exterior. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed the in use spatulas at the flattop grill to be stored in a container of water that was observed at 80F. Container was also observed with heavy accumulations of food debris. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed the facility reusing a plastic single service bucket to hold mussels that was originally used for chicken flavored soup base mix.
CDI - SS container voluntarily discarded and mussels transferred to cleaned plastic insert container. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the gaskets to the cookline lowboy refrigerator across from the fryers to be torn/falling off the door. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets and the interior bases of the cookline lowboy refrigerators and the refrigerated drawers to have accumulations of food debris built up. REPEAT. |