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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one (1) bin of cooked laab chicken in WIC, thawing with previous date of prep on date mark (8/23). Per conversation with PIC, chicken was pulled on morning of inspection to thaw. CDI - Thawing date marking was discussed with PIC: add or change date mark to include date at which frozen TCS foods are placed to thaw in cold holding. A thawing date marking was discussed was attached to food bin.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two (2) buckets of TCS foods (rehydrated soaking pad Thai noodles) with date marks for date of inspection (8/24), with time marks stating 12p - 2p. Per conversation with PIC, noodles were prepared via soaking on the morning of inspection, starting at 10a and would be disposed of within 4 hours at 2pm. CDI - EHS and PIC reviewed existing TPHC instructions sheet, which included soaking Pad Thai noodles. Labels were edited to reflect proper starting time of 10am. REPEAT. |
|
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) portions of TCS foods (marinated chicken wings in RIC and red curry in WIC) cooling at lower than required rate for TCS foods prepared at ambient temperature. Per conversations with PIC and food employees, TCS foods were prepared and cooled on the previous night, but were portioned and prepared on day of inspection and were cooling for long term storage. CDI - Lids of items were removed and stirred to improve cooling rate. EHS provided ambient temperature cooling guides.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) in use knife at prep top one stored between cutting board edges in space between prep unit 1 and 2. CDI - Employee rotated knife to sit atop cutting board.
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 two (2) utensils (Rice scoop and spoon) held in room temperature water at front area rice cooker. CDI - PIC removed utensils from water and placed them at table to be rotated four hours after initial use. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) boxes of single service articles (to go boxes) held at front register directly at floor. Per conversation with PIC, storage shelves and crates were occupied by drinks and other single service boxes. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
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 one (1) previously opened bottle of mineral water (employee food) stored above ready to eat food in standing RIC. CDI - PIC rotated employee food to lower storage to prevent potential contamination. REPEAT
Note: EHS observed sealed salmon stored above raw chicken in RIC. PIC stated that this was to be served to employees as well. Store employees food and beverages such that they cannot potentially contaminate food held for preparation or resale. |
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