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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 |
|
|---|
|
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) pan of marinated chicken stored above one (1) package of unopened raw lamb in WIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce (tomatoes, peppers) in cardboard boxes stored above ready to eat foods in WIC. CDI - EHS and PIC reviewed WIC storage order chart posted at WIC door. PIC and EHS reorganized raw animal food storage to prevent potential contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one (1) pan of previously cooked rice placed in warmer to reheat. Observed ineffective rate of reheating. CDI - PIC directed food employee to place rice in water bath on flattop grill to reheat. EHS observed rice reach temperatures of greater than 165F prior to 2 hour limit. |
|
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 one (1) unlabeled working container (grill oil bottle at grill shelf). CDI - EHS attached station labels to grill shelf. All other working containers were properly labeled. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bin of diced RTE potatoes in prep unit with a bowl stored as a dispensing utensil in food. CDI - EHS removed bowl from food and disposed of it. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two (2) bag of raw, diced meat held within grocery bags in WIC. Store raw animal foods only in proper single-use food safe packages (ziploc bags, wrap, etc.) or proper multi use containers. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee backpack stored on top of one (1) bag of clean linens and one (1) bag of unwashed onions. Observed employee coats hanging in contact with non food contact surfaces of clean dishes at racks. Observed one (1) pair of employee socks stored on empty bottle of QAC sanitizer. Observed employee bowl of salt stored above food held for resale.
CDI - Employee food and possessions were moved to prevent contamination of food and supplies within establishment. Designate and organize space for employees to prevent contamination of food, equipment, and linens. |
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