|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of uncut tomatoes and hot peppers with mold growth in original box located inside WIC. CDI - PIC voluntarily discarded both boxes. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheddar cheese, shredded mozzarella cheese, shredded mixed cheese, and open bag of RTE French fries above 41 in flip top unit. CDI - PIC voluntarily discarded items that were from yesterday.
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 vegetable mix and cooked jollof rice with incorrect date marking 2/15/-02/21. CDI - PIC was allowed to correct date marking to 2/8-2/14. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed salmon and fish thawing in black bus tub on drainboard of prep sink without any running water or refrigeration. CDI-PIC placed bus tub under cold running water in prep sink. |
|
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 metal serving spoon handle submerged in jollof rice container. CDI - PIC removed serving spoon.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed glazing brush handle and single service black portioned cup submerged in shrimp sauce in flip top unit. CDI - PIC removed both items. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards with deep groves, heavy scores marks, and black stains stored clean. CDI - PIC voluntarily discarded cutting boards |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up behind cooking and cold holding equipment. Increase overall general cleaning of kitchen area. |
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