|
|
| 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)(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 one (1) bin of chicken stored above beef in lunch prep unit. CDI - EHS and PIC reviewed storage order and posted storage order signage. Storage order was corrected to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of sliced American cheese in lunch prep top with portion stored above fill line at 47F. Per conversation with PIC, cheese had been placed in unit less than 4 hours prior. CDI - Food employee separated cheese into smaller portions, one of which was placed in unit underside to cool effectively.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
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(C) Observed three (3) undated (commercial spinach bin in front area RIC, spinach container in breakfast prep top) or out of date (diced ham dated June 1-7 in breakfast prep top.) CDI - PIC voluntarily disposed of unmarked or out of date food. All other food within establishment was date marked accordingly or would be used prior to closure of the establishment.
Note: EHS and PIC reviewed date marking requirements and procedures.
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 . |
|
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 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, and was used primarily to clean hot bin area, but is also used on cutting board surfaces. 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. |
|