|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided written procedures for employees to follow when responding to vomiting or diarrheal events.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) container raw beef stored under chicken in grill drawer.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomato stored over garlic purée bin in WIC. CDI - Storage order of raw animal foods was corrected. EHS reviewed storage order guide with staff and PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef skewers in alto Shaam at temperature of 121F. CDI Employee rapidly reheated skewers to above 165F by grill. REPEAT |
|
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 two (2) undated items in WIC (thawing falafel bin and pasteurized egg mix). CDI - PIC confirmed dates of opening and items were date marked.
Note: Per conversation with PIC, items in prep unit are held for less than 24 hours. Mini RIC is date marked via station label.
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
|
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 bottles of labeled chemicals and cleaners stored above clean dishes at drain board. CDI - EHS reviewed storage conditions with PIC. PIC delegated reorganization of chemical storage to employee to prevent contamination of clean dishes. |
|
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 numerous (more than seven (7) unlabeled bins of non TCS sauces in WIC (garlic purée, spiced chili sauces, etc.) Observed spice shakers of salt and mint at prep top with no labeling. Observed skewers soaking in water with no label. CDI - EHS reviewed labeling of working containers with PIC; label was attached directly to skewer water bin. EHS attached station labels to salt, mint shakers, and oil bin. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 one (1) box of single service articles stored on floor next to register. |
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