| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
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 raw chorizo stored over top of corn in the stand up RIC and several raw foods out of the original packaging in the Stand Up RIF stored over top of RTE foods. -CDI- PIC rearranged storage order.
Ensure raw animal foods are not stored over RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked onions and cooked onions in peppers in the HH Cabinet below 135F. When EHS asked when they were cooked and placed into the Cabinet PIC and food employees determined it was over 2 hours prior. -CDI- PIC voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed rice in the WIC above 41F. Observed all TCS foods in the grill drawers above 41F. Ambient reading of the unit was 55F. Foods included raw beef, chicken, shrimp, RTE Al Pastor, and cut tomatoes. -CDI- All foods above 41F were voluntarily discarded. PIC called a refrigerator tech during the inspection. EHS will return to ensure that grill drawers is properly repaired.
-3-DAY VR-
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 . |
|
23
|
1.50
|
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 facility with several foods past date in the prep unit in both the flip and lowboy portion. PIC explained that foods were frozen on the original date. Foods did not have a second date once taken from the freezer. -CDI- Foods were able to be back dated to when they were pulled from the freezer. All foods were within the 7 day window.
Ensure proper date marking procedures for when RTE foods are thawed for use.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed white fish in ROP original packaging thawing in the WIC. -CDI- EHS coached the PICs and food staff that when ROP fish is thawed the ROP package must be slit or the fish must be removed during the thawing process. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 oil bottles unlabeled present near the cook line of the facility.
Ensure that all working containers of food are properly labeled. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 a scoop present in seasoning with its handle resting atop food. Ensure that all scoops are stored so that their handles are not in direct contact with food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 heavily scored cutting boards. PIC stated that they would resurface or discard and replace the cutting boards.
4-501.11 Maintain equipment in good repair.
Observed grill drawer reading at an ambient temperature of 55F. External thermometer showed unit as 34F ambient. Ensure that grill drawer unit is repaired. |