|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 three (3) containers in prep top unit (panned mozzarella, lettuce, salsa cup bin) without date marking consistent with other containers seen in MFU (date written directly on container via erasable pen). CDI - EHS verified date of preparation with PIC; items were date marked accordingly.
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 . |
|
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 cooling of single serving salsa cups in standing RIC. Per observation of depleted commercial salsa bottles in prep sink and conversation with PIC, EHS determined that on day of inspection, salsa cups were portioned and placed to cool in RIC.Though cooling was observed as effective, cooling of cooked or ambient temperature items within MFU. CDI - EHS discussed cooling parameters with PIC and reviewed permit conditions; cooling is not to be done within mobile food unit. All portioning and cooling of prepared food shall be completed within commissary kitchen.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 two (2) unlabeled sauce bottles (mayo and sour cream) in prep top at time of inspection. EHS advises use of labeling similar to that of water and oil bottles seen in MFU. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open window and side panel at start of inspection. Observed rolling insect mesh door not secured to frame of MFU, allowing insect entry at bottom of door. EHS closed open portions of MFU; replace rolling mech door with insect barrier that fully prevents entry (fitted mesh screen, screen door, etc.)
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies enter MFU through openings. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee involved in food prep utilizing gloves wearing bracelets and bangles. All handwashing and barehand contact prevention was effective. |
|