| 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 pan of fried chicken stored below cambros of raw marinated chicken, inside the WIC.
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 case of raw steak and case of raw beef bacon stored below cambros of raw marinated chicken, inside the WIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed commercial container of unwashed button mushrooms stored directly above pan of shredduce, inside the make table.
REPEAT VIOLATION.
CDI: All storage order was corrected for above mentioned items. EHS explained storage order to PIC; facility has storage order handouts for cold holding units posted on WIC door.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed heavy pink slime and black debris buildup along the kickplate inside the ice machine. Ice was piled up to where kickplate was in direct contact with top layer of ice.
CDI: PIC turned off ice machine to melt ice inside so employees could clean today.
REPEAT VIOLATION.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pan of sliced deli turkey cold holding above 41F stored inside lowboy of make table. PIC stated he had this out to fulfill an order.
CDI: PIC moved pan of turkey into the WIF to rapidly cool back down to 41F.
Observed pan of sliced deli ham cold holding above 41F stored inside lowboy of make table. PIC stated this was not taken out for an order and was not sliced this morning.
CDI: PIC voluntarily discarded ham.
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 pan of grilled chicken, pan of fried chicken, opened ham chub, all stored inside 2-door countertop cold holding unit without date labels. PIC stated all of these were prepared yesterday.
CDI: PIC created date labels for all above mentioned items.
Observed pan of fried chicken wings/drums stored inside lowboy cooler without date label. PIC stated this was also prepared yesterday.
CDI: PIC created date label.
Observed pan of sliced turkey, pan of sliced ham, and pan of roast beef all stored inside the make table without date labels. PIC stated turkey was sliced yesterday, ham was sliced this morning, and roast beef was sliced yesterday.
CDI: Date labels were created for turkey and roast beef.
Observed cut watermelon stored inside the WIC without date label. PIC stated this was for his own consumption and not for retail sale.
CDI: PIC voluntarily discarded cut watermelon.
Observed pan of fried chicken wings/drums stored inside the WIC without date label. PIC stated this was from the same batch as the others (all prepared yesterday).
CDI: Date label was created.
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed unlabeled spray bottle filled with blue liquid at the dish area. PIC stated blue liquid was windex.
CDI: PIC labeled spray bottle as windex for easy identification.
REPEAT VIOLATION. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed case of hamburger buns stored directly on the floor inside the WIF. Observed jugs of oil and bag of sugar stored on the floor by the dry storage racks.
Keep all food items off of the floor to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed multiple stacks of single-use containers and boxes stored out of it's original packaging, right-side up along the make line and above cold holding units.
Keep all single-use articles inverted if kept out of it's original packaging to prevent contamination. |
|
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 make table at the front register area out of order. PIC stated they do not need it for operations anymore and are looking to have it replaced with an ice cream freezer instead.
EHS reminded PIC to notify EHS before any equipment is replaced or removed, per permit conditions. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no QUAT test strips available at the facility to measure QUAT concentration levels used at the 3-compartment sink.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 soiled gaskets in cold holding units. Observed handles of all cold holding units soiled with debris. Observed buildup on dry food storage racks.
Increase cleaning frequency. |