|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 sanitizer bucket in handwashing sink. PIC stated sometimes when cleaning bar surfaces and other areas due to space issues. EHS educated PIC on proper storage and the correct usage of the hand sink. CDI- PIC moved items without EHS instruction. (1) REPEAT. |
|
15
|
1.50
|
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 two bowls of raw chicken over RTE foods such as Kimchi, cabbage, and sauces in different areas of WIC. CDI- PIC corrected storage. (1.5)
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous items in facility without date marks in WIC and make tables. Items included pre cooked sausage, fish cakes, and soybean paste without date marking. CDI- PIC added date marks to foods requiring date marking. All items observed without date marking was either prepped today or made yesterday.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility missing thin probe thermometer. PIC stated one will be ordered. Ten day VR required. (0.5) |
|
37
|
0
|
Food properly labeled: original container |
No |
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 numerous containers of powders, rice, and sauces without any labeling. CDI - PIC labeled items. (0) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken in floor in WIC. Observed raw beef, chicken, and squid in floor of WIF. Keep all foods above 6 inches. CDI- PIC corrected storage and moved items 6 inches above the floor. REPEAT. (2) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards being stored behind the faucet of two prep sinks exposing the cutting boards to potential splash. PIC stated they prep foods in the sinks and EHS educated PIC proper storage for cutting boards to avoid any splash or contamination. CDI - PIC placed cutting boards in proper storage. (0) |
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