|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. EHS observed plastic screens used for open air make unit. Plastic screens are on a roller and can be pulled out over the food in the make unit and attached to a hook. EHS observed this screen soiled with food residue and debris. PIC stated that facility will pull out the soiled part of the screen and cut it, leaving only the new part of the screen to then be used until the plastic roll is gone, then replaced. EHS advised that the inside portion of screen is a food contact surface and shall be cleaned every 4 hours or when contamination occurs. EHS advised facility to create SOP on how to properly clean/sanitize screen. CDI - PIC removed screen to be wash, rinsed, and sanitized. (0)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed one pan of cooked pork held beyond 7 days. EHS observed bento box of rehydrated mushrooms, fish cakes, and cooked spinach held with improper date. PIC stated all items in box were prepared this morning and the date was not switched. CDI - Pork was voluntarily discarded. EHS allowed facility to apply new date to bento box of ingredients but stated that next inspection items could be discarded due to improper dates. REPEAT. (3)
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed spray bottle of sanitizer stored on hand sink counter. EHS advised places where chemicals shall be stored to avoid contamination.CDI - PIC moved bottle to under prep table. (1) |
|
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 EHS observed cut salmon cooling from being prepared three and a half hours prior to inspection. EHS observed salmon at 46.0F. EHS observed salmon in metal container with tight fitting plastic wrap. Due to limited time EHS advised PIC to change cooling methods and vent container to allow for proper cooling. CDI - PIC vented salmon, EHS returned prior to the fourth hour and observed salmon at 41F. (0.5)
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. EHS observed several bottles of oils, sauces, and seasonings without proper labels. (0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed working container of in use wiping cloths in sanitizer being stored on the floor. CDI - PIC moved sanitizer 6 in off ground. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two green cutting boards with heavy scoring present on cutting surface. PIC stated that these cutting boards are not used. EHS advised to remove boards from premises if not needed. (0) |
|