|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 cooked chicken and salmon above 41F in WIC, after being stored in the cooler overnight. All other TCS foods in WIC were properly cold holding at or below 41F. Ambient temperature of WIC was observed below 41F. Shelves storing chicken and salmon were positioned directly next to WIC door, and during inspection, EHS observed door left open frequently. Ensure WIC door remains closed when not in active use. -CDI- PIC voluntarily discarded the chicken and salmon.
-Observed couscous salad, cut melon, and portioned pasta above 41F after being stored in cold drawer overnight. PIC stated temperature of TCS food in cold drawers was temping above 41F this morning, therefore all foods were removed from cold drawers prior to EHS arrival. -During inspection, PIC contacted cooler technician for repairs. Until cooler is repaired, facility will hold TCS foods on 4-hour TPHC. Facility will not cold hold in cold drawers until repaired.
-3 day verification visit required-
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 roasted sweet potatoes, sprouts, roasted brussel sprouts, radicchio, and quinoa held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items.
-Observed tofu and corn/bean salad without date marks. -CDI- PIC verified prep date and added date marks.
REPEAT
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 . |
|
27
|
0
|
Food additives: approved & properly used |
Yes |
No
|
No |
3-202.12/3-302.14 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P -Observed three containers of possible unapproved additives (maca root, collagen bovine peptides, and green blend). Facility could not provide evidence that the additives are FDA approved or GRAS. -Obtain verification of approval. -CDI- Facility will not utilize additives until approval is obtained. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. -Observed avocados, cut in half, stored inside the original cardboard box they were delivered in. Ensure avocados are washed, then stored inside a cleaned container. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed boxes of to-go containers stored directly on the floor in the outdoor storage shed. Raise at least 6 inches. |
|
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 buildup of food debris/residue along interior surface of coolers and low cooler drawers. Increase frequency of cleaning. |
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