|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag of frozen raw shrimp stored above ready to eat food items in commissary standing RIC.
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) package of raw breakfast sausage stored above bin of crab in commissary standing RIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed uncut onions stored above RTE gumbo and okra bins in commissary standing RIC. CDI - EHS reviewed posted storage order charts with PIC and fixed storage order of RIC contents. EHS provided new storage order chart to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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) undated, non date mark exempt TCS food items in commissary RIC (premade boiled eggs, turkey neck gumbo, and cooked crab mix. Per conversation with PIC, items had been prepared the day prior to inspection. CDI - EHS affixed date marks to items in RIC.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) open container of cooking oil stored on the ground. CDI- PIC rearranged storage; cooking oil was elevated to available rolling cart. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed three (3) clean bus tub lids and one (1) bin of clean utensils stored on floor next to prep area. CDI - PIC elevated utensils during inspection while awaiting to transfer items to MFU. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
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 five (5) stacks of single service articles (to go boxes in commissary prep area and on MFU shelving) with exposed food contact surfaces. CDI - EHS and PIC inverted single service articles to prevent potential contamination. |
|
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 one (1) tray of cooked breakfast sausage stored next to reheating food items in commissary steam table at prep area. CDI - Food employee voluntarily disposed of personal food. |
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