|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 stored above ready-to-eat foods inside lowboy RIC. Observed raw shell eggs stored above produce in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 raw chicken above raw pork in the reach-in cooler.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -
Observed cooked eggs in lowboy reach-in cooling too slowly, at a rate of 0.15F/min. The minimum cooling rate between 135F and 70F is 0.54F. PIC stated eggs were cooling since 10:30am. TCS foods have 2 hours to go from 135F to 70F. At 12:30pm, cooked eggs reached 102F. -CDI- PIC voluntarily discarded the eggs.
Per establishment’s permit, cooling shall be done in the WIC.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed rice cakes stored in flip top above 41F. PIC stated she was unsure when rice cakes were placed in flip top. -CDI- PIC voluntarily discarded the items.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 homemade tuna prepared yesterday, 9/5, in the flip top without a date mark. PIC prepared the tuna herself yesterday. Observed beef bulgogi stir fry in lowboy reach-in with a date mark for today, 9/6. PIC stated beef was combined with cooked stir-fry yesterday, 9/5. -CDI- PIC properly date marked the tuna with yesterday’s date. PIC properly date marked beef stir fry with yesterday’s date.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed two containers of cooked shrimp in lowboy reach-in with today’s date mark. PIC stated bag of cooked shrimp was opened within the past few days, not today. -CDI- PIC voluntarily discarded the items.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medication stored on dry food rack, above and next to food items. -CDI- PIC moved medication to separate area to prevent contamination. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked eggs cooling too slowly in the lowboy reach-in cooler, at a rate of 0.15F/min. Eggs missed the 2-hour cooling time frame, eggs observed at 102F after cooling from 10:30 AM to 12:34 PM. Eggs were stacked in a deep dish with a cover.- CDI- PIC voluntarily discarded the eggs.
Per establishment Permit all cooling should be done inside the WIC.
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 squeeze bottles of clear liquids in lowboy reach-in without labels. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple metal dishes, stored on a clean storage rack. |
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