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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 |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed two (2) employee water bottles stored on shelf above lunch prep unit cutting board. CDI - EHS rotated water bottles to grill side shelving. |
|
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 one (1) pan of raw chorizo stored behind uncut produce (tomato and avocado) in prep top and two (2) pans of raw shell eggs stored above RTE foods (cheese) in prep unit. CDI - EHS reviewed storage order with PIC and corrected accordingly. EHS provided storage order charts in English and Spanish.
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 |
Yes
|
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 three (3) containers of food in back area RIC (Turkey ham, cooked hash, and milk) with no date marks. PIC confirmed items were prepared on day of inspection. CDI - Date labels were affixed to items accordingly. REPEAT.
Note: No escalation in point deduction due to some improvement; fewer items were in need of corrective date marking.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) unopened containers of solid rinse aid at shelves stored above clean dishes at dish rack. CDI - EHS rotated chemical containers to chemical storage below pre-rinse sink. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 three (3) working containers (squeeze bottles of water and chipotle sauce, seasoning powder shaker.) with no labels. CDI - PIC identified contents of containers; labels were affixed accordingly. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of wiping cloths at grill side shelving at 0ppm lactic acid sanitizer (sanitizer utilized within establishment.) Per conversation with PIC, bucket was filled with a solution made with chemical disinfectant. CDI - EHS dumped out bucket solution, prepared bucket with lactic acid sanitizer from 3 compartment sink, (approximately 704 ppm as tested by EHS and facility test strips) and placed bucket with wiping cloths back at grill side shelving.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed approximately three (3) washed and sanitized sour cream containers stored as clean at clean dish storage, and two (2) in use in cold holding used to hold new food items (non TCS pickled jalapeños.) Utilize metal and plastic containers that can be washed, rinsed, and sanitized continuously. |
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