| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cut lemons in reach in cooler with abundance of mold growth. CDI - Lemons were discarded. -0 points- |
|
15
|
0
|
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 raw beef steaks and raw lobster tail stored above cooked onions, cooked chicken breast, and mashed potatoes in walk in cooler. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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) Observed hardboiled eggs with a prep date of 6/16, cooked shrimp with a prep date of 6/17, risotto 6/17, cous cous 6/16, riced cauliflower 6/16, butter sauce 6/15, and horseradish sauce 5/15 stored in in top floor kitchen and bottom floor pizza kitchen. CDI - Items were discarded. PIC has been advised to conduct frequent inventory checks of TCS foods and to discard food that has exceeded the 7 day time/temperature window. -REPEAT- -3 points-
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 covered containers of baked potato cooling in reach in cooler, covered sheet pan of chicken breast cooling in walk in cooler, pasta with a temperature of 68F, cooling at ambient room temperature on speed rack, and a deep Cambro of cooked oatmeal cooling in a beverage cooler. CDI - All items were unwrapped, uncovered, and taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to review cooling methods of TCS foods. Instructions on proper cooling methods have been given to PIC -0.5 points-
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed completely thawed tuna still in ROP environment. Employee was cutting open thawed tuna and transferring to metal pan to store at prep station. -0 points- |
|
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 large bins of unlabeled dry ingredients (flours, sugar, etc.) in upstairs kitchen. -0 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor of walk in freezer. -0 points- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee at the dish machine using cloth to hand dry utensils and equipment. CDI - Employee was instructed to allow utensils and equipment to air dry only. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food equipment shall be used in accordance to the manufacturers intended use. Observed beverage cooler " intended for the storage and display of packaged or bottled products only" being used to store and cool TCS foods. Cooling TCS foods were moved to walk in cooler on second floor. PIC has been advised to store TCS foods in equipment intended for food storage. -0.5 points- |