|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - EHS observed employee drinks with twist top stored above food prep areas with active food prep. CDI- PIC moved items. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. *Observed - Trash can on wheels blocking hand sink. *CDI - PIC Moved trash from blocking handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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, Raw pork, and raw beef stored above RTE batter and raw onions. *CDI - PIC reorganized reach in cooler to display proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Braised Pork, Cooked beef, and RTE sausage from yesterday above 41F. * PIC voluntarily discarded items. A VR will occur within 3 days to ensure prep unit is maintaining foods at 41F. EHS observed equipment at 46F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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- 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 - Food prepared yesterday without date marking. PIC date marked all items with yesterday’s date as initial prep date. A VR will occur within 3 days to ensure proper date marking system is implemented for long term compliance.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 - items that need to be held on time that weren’t a part of the written procedures such as, Bean rolls, egg crepe with cooked onion, and raw shell eggs. *CDI - PIC added these items to the written procedures and posted a 4 hour service sticker on them starting at time of prep. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - wet wiping cloths stored without a sanitizer bucket. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed flip top prep unit functioning at 46F. EHS will follow up with facility to ensure all TCS foods are 41F and below. |
|