| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of food in hot cabinet 2 (fried chicken) below 135F. Per conversation with PIC, food had been cooked fewer than 2 hours prior. CDI - PIC reheated food items to above 165F and placed back into properly calibrated hot cabinet. REPEAT
Note: Establishment has been observed during unannounced inspections with improper hot holding for multiple inspection in sequence. Continued violations may result in permit action and/or institution of a risk control plan.
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 four (4) portions of TCS foods (one bin of yellow rice, one bowl of white rice, one bowl of plantains, and one opened container of milk)in WIC with no date marks. Per conversation with PIC, food had been prepared between 08/24 and 08/25. All other TCS foods were date marked properly CDI - PIC and EHS dated food items accordingly. PIC voluntarily disposed of yellow rice. REPEAT.
Note: No escalation in point deduction due to noted improvement; considerably fewer food items within WIC were observed as requiring date marks; establishment is utilizing tools (I.E. station date marking of Mac and cheese containers) to improve date marking compliance.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ROP fish and shrimp in container of unflushed water at two compartment sink basins. CDI - Faucet was turned on such that bin was flushed with continuously running cold water. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed approximately five (5) metal spoons held in a container of water for storage in between use at wooden cutting table. Maintain utensils in water held at 135F or higher. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eleven (11) washed metal pans at drying rack stacked while wet. CDI - EHS stacked dishes to allow for effective air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) bag of marinating oxtail held in a reused single use package (ice brand bag used to transport food ice.) Utilize only undamaged, multiuse food contacts or durable single use food contact (ziplock bags, foil, plastic wrap, etc.) to store food. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food soils on WIC shelves and walls. Observed encrusted soils on non food contact portion of thin probe thermometer. Clean as needed. REPEAT.
Note: Table shelving and grates have been replaced and/or cleaned effectively since previous inspection. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and oil storage with open doors after food employee disposed of one (1) rolling bin of trash at start of inspection. CDI - EHS closed doors of waste receptacles prior to start of inspection. REPEAT
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no dumpster plug in place at drain port of dumpster. Contact landlord and/or waste management service to replace missing dumpster plug.
Note: No escalation in point deduction; EHS observed proper disposal of trash generated by food establishment (I.E. disposed into dumpster); remaining litter surrounding waste receptacles is non food service trash (cabinets, backpack, bagged trash, etc.) Contact waste services, landlord to assist in proper maintenance of waste storage area and dumpster pad. |
|
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 two (2) unopened employee drinks (bai water, prime energy drink) stored above food held from resale in 2 door RIC. CDI - EHS rotated employee beverages to lower storage to prevent potential contamination. |