|
|
| 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)(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 one (1) pan of frozen cut beef stored beneath frozen, rewrapped chicken in reach in freezer. CDI - PIC reorganized storage in reach in freezer.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P REHS observed a small container of peas and carrots being stored directly on top of raw onion in prep top. Observed four (4) loose cut onions directly on shelves of reach in cooler. CDI - Onions were placed back into readily available clean container. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed produce (cucumbers and green onions) stored over ready to eat produce in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee rinsing and scrubbing rice pot at vegetable prep sink, before returning pot to dry at rice stove. Per conversation with PIC, rice was prepared earlier on day of inspection, rotated to rice cookers to hot hold, and rice pot would be used the following day. CDI - Rice pot was rotated to prepared 3 compartment sink to be properly washed, rinsed, and sanitized before being stored for use. EHS and PIC reviewed cleaning procedures at the end of inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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). EHS observed multiple (approximately seven (7)) bags of ready to eat sausage in the freezer missing a cook / prep date. All other TCS foods within freezer were date marked accordingly. CDI - PIC confirmed sausage was prepared on 10/5. Station date mark was placed in reach in freezer.
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 . |
|
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 recently fried chicken cooling at ambient temperature. Per conversation with PIC, chicken had been cooked approximately 1 hour prior. Chicken was rotated to walk in cooler (WIC) to cool effectively. Chicken was observed cooling at an insufficient rate within WIC. CDI - PIC rotated chicken to reach in freezer to allow for rapid cooling.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) loose rag, used to clean prep tables and prep sink. Outside of sanitizer bucket. CDI - Wiping cloth was rotated to sanitizer bin to allow for proper storage between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed three (3) sets of tongs held in food container within crepe drawer (noodles, duck) with handles contacting food. CDI - PIC rotated tongs outside of container without making barehand contact. REPEAT.
Note: No escalation in point deduction due to some improvement. Observed no utensils held in water below 135F. |
|
56
|
0.50
|
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 one (1) portion of employee food (Gatorade) stored above food held for resale in reach in freezer. Observed one (1) employee meal (rotisserie chicken) held at prep table. CDI - PIC rotated personal food to lower storage level. REPEAT. |
|