|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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 one pan of raw chicken stored on top of a pan of raw pork in the low reach in cooler by the fry station. CDI- PIC placed pan of raw pork on top of raw chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of cooked beef in the WIC with the date 9/23. PIC stated that food employees pulled container from the freezer to be thawed yesterday and forgot to label with the thaw date. Other containers of the same product had the prep date and thaw date. CDI- PIC added the thaw date to the container of beef.m
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
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed four containers of TCS foods, including chicken cutlets, pork cutlets holding around 60F at the fry station held on TPHC to not be marked with the start of end date. When EHS had the PIC take a look, a start and end time had been added but did not match the correct time. EHS observed TPHC at 10:30 with no labels and labels added said 10:40 as the start time. CDI- PIC removed all items, reheated them back to 165F and placed then back on TPHC with the correct start and end times. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Obtain a variance for specialized processes.-Pf Observed food employee acidifying sushi rice and logging pH. EHS checked for approved HACCP plan and one could not be provided or found in EHS or regulatory authority documentation. Contact Mecklenburg County Health Department to apply for HACCP plan for sushi rice acidification. A verification will occur no later 10/12/2026.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial standing freezer used to hold TCS food. Freezer was observed properly holding frozen goods at proper temperature. Per conversation with PIC, freezer is due to be replaced in the coming weeks. REPEAT |
|