|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the wall mounted potato sliced, large deli slicer, vegetable slicer and some plastic deli containers all to be stored as clean with visible food debris on their food contact surfaces. REPEAT.
CDI - All items placed at the dishwasher to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 squirt bottles of ranch and spicy ranch to be at temperatures of 44-46F. Squirt bottles were stored in the opentop portion of the cookline opentop refrigerator with over half of the bottle extending past the refrigeration line of the unit, causing the top portions of the bottles to be out of temperature. Cookline employee stated that both were placed into the unit when she arrived for work 2 hours prior.
- Observed an insert container of blanched French fries to be at a temperature of 43-45F in the refrigerated drawers beneath the flattop grill. PIC stated they are not stored in the unit overnight and were placed there upping opening at 11am.
CDI - PIC placed all items into the WIC to rapidly cool
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
|
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 a tray of hard boiled eggs and a piping bag of deviled egg filling to be in the salad station lowboy refrigerator without any date marks of any kind. Cookline employee stated she did not prepare it today and it was done the night before.
CDI - PIC placed date marks on both items.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a green liquid to not be labeled as to its contents.
CDI - PIC labeled bottle. |
|
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 a vacuum sealed package of raw tuna cubes to be thawing in the WIC. Package thawing instruction stated “remove from packaging” and no cuts into the packing to remove it from the vacuum sealed environment were observed.
CDI - PIC put a cut into the packing. |
|
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 bulk storage bins containing flour and sugar to not be labeled at the time of the inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 interior surfaces of the refrigerated drawers to have accumulations of food debris. |
|