|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw bacon stored above ready to eat foods (washed produce, ham, cheeses) in standing RIC. REPEAT
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) head of lettuce stored on the bottom of standing RIC. CDI - EHS and PIC reorganized storage of food items to prevent potential contamination. EHS donned gloves and placed cut lettuce head in readily available clean bin. EHS reviewed posted storage order guides in English and Spanish. REPEAT
Note: No escalation in point deduction; observed some improvement in storage conditions; fewer improperly stored portions of raw animal foods and improper food contact were observed during inspection.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) pan of sliced tomatoes in prep top stored above the cooling line. Observed approximately four (4) portions of TCS food (salsa verde, salsa, sliced ham, hot dogs) in standing RIC above 41F. CDI - EHS rotated tomatoes to underside of prep unit to observe corrective cooling. EHS observed ambient temperature of standing RIC at below 41F; temperature of TCS foods within RIC was observed cooling at a sufficient corrective rate.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three (3) unlabeled spray bottles of cleaners held with commercial chemical bottles. Food employee identified these as degreasers and oven cleaner. CDI - EHS affixed labels to working chemical containers. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee engaged in food preparation (plating food) with no effective hair restraint. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) set of tongs stored in chopped jalapeño peppers with handle contacting food. CDI - EHS removed tongs from jalapeños without making barehand contact with food. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine and QAC test strips available, but no chlorine, bleach, or QAC based food contact sanitizer available on MFU. Observed disinfectant wipes and non food contact surface sanitizer. REPEAT. A verification will occur no later than 05/04/2025. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
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 three (3) containers, stored as clean, with leftover tape and label residue at clean dish shelf. CDI - Food employee pulled dishes from shelving and placed at sink to be rehashed properly. |
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