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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
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bottle of crema with clean, unsoiled surface in direct contact with partially cut raw pepper in prep top. CDI - Food employee rotated crema bottle to available lower storage in prep unit.
Note: EHS observed bin of MFU cleaning supplies (single use towels, scrapers, etc.) stored in a bin which was stored in a larger container of peeled and cut white onions. Per conversation with PIC, these onions are not served as food and are used as a cleaning tool (flattop degreaser) |
|
23
|
1.50
|
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 one (1) bin holding salsa verde and salsa to go cups in prep unit with multiple date mark tapes on outer surface layered on top (including 02/05 and 01/29, as seen when peeled away). Prep top portions of salsas were observed date marked for the previous day of service, 02/12. Per conversation with PIC, salsa bin was placed on MFU on the previous day, along with other salsas, but new label had not been affixed to it. All other TCS foods were labeled properly. CDI - PIC prepared date label for 02/12 for salsa bin and affixed it accordingly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) pan of cooked pastor, labeled for preparation at 12:30p on day of inspection, resting on unheated flattop surface. Per conversation with PIC, these onions are intent was to cool this cooked food to 70F prior to storing. CDI - Food employee rotated pan of cooked food to prep unit to improve cooling rate prior to end of cooling window. EHS provided ambient and two step cooling charts in Spanish to PIC.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 approximately five (5) wet in use wiping cloths throughout MFU (in dry bucket, at prep table, etc.) stored outside of sanitizer. Observed readily available concentrated chlorine sanitizer bucket. CDI - PIC and EHS rotated wiping cloths to bucket to store properly. |
|
45
|
0.50
|
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.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed multiple (five (5)) stacks of single service articles (paper plates, to go boxes), including one stack of paper plates with exposed food contact surfaces, stored next to three compartment sink and handsink with no splash guards. Store single service articles elevated, inverted, and away from splash and contamination. |
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