|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper Towel dispenser inoperable near Standing Freezers due to dead batteries. *CDI - PIC replaced batteries. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Plastic container of Raw Calamari thawing stored on top of Plastic container of cooked shrimp. *CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-
*Observed - Sliced Brisket, Sliced Raw Beef, Cut Meatballs and Cooked Tendon cooked tendon above 41F, see temp chart for details. PIC stated food must’ve risen above 41F during the lunch rush due to the constant open and closing of the unit. EHS observed lid stuck on cutting board causing lid to be unable to fully close. *CDI - PIC placed items into Standing RIFs to be rapidly cooled.
*Observed - Sliced Pork Roll and Sliced Brisket above 41F due to being stored next to recently cooked sliced pork that was temped at 74F. PIC stated item was cooked at 1:30PM. *CDI - PIC placed all items into standing RIF to be rapidly cooled.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - 2 containers of Sliced Brisket cooked on Sunday 11/1 date marked for today 11/3. PIC stated items were thawed today but cooked on 11/1. EHS educated PIC on Cook and Thaw Dates. PIC added Cook date to items.
NOTE: Cook date stated by PIC matched cook date labeled on Sliced brisket frozen in Standing RIF.
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 |
Yes
|
No |
*REPEAT* 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 - 2 Large Bowls of Noodles cooling with low cooling rate not efficient with cooling parameters. *CDI - PIC stirred items and placed them into more shallow containers with ice to improve the cooling rate.
*Observed - Sprouts cooling from prep at 53F in front flip top unit that was holding an ambient temperature of 47F. *CDI - PIC removed sprouts and placed them into small flip top unit.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple containers stored clean wet stacked on clean dish shelf. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Front Flip Top Unit with an ambient temperature of 47F. PIC will have unit serviced. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 - Containers of Employee food mixed in with containers of restaurant food items throughout shelving in WIC. *CDI - PIC placed items in designated labeled employee food storage shelf. |
|