|
|
| 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 |
Yes
|
No |
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) pan of raw chicken stored above (1) pan of raw chorizo in grill drawers. CDI- PIC rotated storage so as to prevent potential contamination. REPEAT.
Note: No escalation in point deduction due to some note improvements and changes; raw chicken was stored further forward in grill drawer to prevent contamination, and hand washing and glove changes were done to sufficiently prevent contamination during food prep. EHS provided storage order charts in English and Spanish.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) food item (commercial deli ham slices) in prep unit with no date marks. Per conversation with PIC and food employee, ham was opened on 03/20/2025. . CDI- TCS food was labeled accordingly. REPEAT.
Note: No escalation in point deduction due to some improvement from previous inspection; fewer items within MFU were improperly dated. Large portions of TCS foods were given date marks. Per conversation with PIC, single serving containers of salsa and prep top units were prepared on day of inspection and were set to be utilized within 24 hours.
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 two (2) bowls of recently cooked vegetables (tomatillos, peppers) stored at room temperature. Cooked produce was observed as well over 165F. Per conversation with PIC, vegetables were to be stored to cool. CDI - EHS advised PIC to store cooked produce in available hot holding. PIC rotated vegetables to flattop grill prior to their falling below 135F.
Note: Cooling of cooked or heat treated TCS food on MFU is disallowed in permit conditions. Only pre cooled or ambient temperature foods (cut produce, portioned sauces, etc.) may be cooled on MFU. EHS provided cooling charts in Spanish and English 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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 five (5) unlabeled containers (water, oil, seasonings) at grill line with no label. CDI - EHS station labeled items at grill line. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) bundle of washed, uncut green onions in standing RIC wrapped in clean linen cloth. Store food in food safe packaging. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee taking orders at sales window wash hands prior to handing food or beginning food prep (chopping cooked meat, plating cooked items, etc.) However, employee did not have effective hair restraint. Provide and utilize effective hair restraints (hats, hairnets, visors, etc.) for any employee who will be engaged in food preparation. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) set of keys stored on top of prep unit, above food and cutting board. CDI - EHS rotated key ring to storage on counter next to employee drinks. |
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