| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) bin of under concentrated sanitizer with wiping cloth stored in basin of handsink. CDI - EHS removed wiping cloth bin from sink bastion before washing hands.
Note: Observed newly placed prep stand with steamwell stored in front of handsink, limiting space in front of hand washing area. EHS and employees washed hands by reaching across to handsink at an angle. Place approved equipment such that access to handsinks is not restricted. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) washed, uncut tomatoes placed on relatively clean top racks of standing RIC. CDI - EHS donned gloves and placed tomato in readily available container before placing in RIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) bin of chopped, pre cooked rotisserie chicken within MFU at temperatures ranging from 119F to 127F. Per observation and conversation with PIC, several rotisserie chickens had been purchased from an approved vendor (Sam’s Club) and were being reheated at flattop grill, seasoned and sauced and placed into metal to go trays for a catering operation (food was to be picked up on site by catering customer). CDI - EHS observed all chicken reheated for sale to temperatures above 165F.
Note: Catering operations are disallowed for current MFU permit; see general comments for more details.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three (3) bags of cut lettuce (two in prep unit, one in standing RIC) with no date marks. Per conversation with PIC, these portions of food were prepared on day of inspection, the same day as items in prep top. All other large portions of non date mark exempt TCS food (salsa, cooked chicken mix) were dated properly. CDI - EHS wrote date of preparation directly on food bags.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 two (2) bags of MSG at spice rack with no labeling. CDI - PIC identified container contents and EHS labeled accordingly. REPEAT.
Note: EHS observed labels on spice bins at grill with fading labels. Label on visually indistinct spices and bottles (I.E. oils, water, metal spice bins and white powders) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bin of sanitizer used to hold wiping cloth at 0ppm QAC. EHS observed readily available steramine tablets and QAC test strips available on MFU; maintain sanitizers for wiping cloths at proper concentrations. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed commercial mayo containers relabeled and date marked with no contents (I.E. salsa) Utilize only food safe single use or reusable containers to store food.
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 four (4) stacks of single service articles (metal catering pans and to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed peeled bananas stored in one (1) grocery bag. Other bananas were stored in proper containers Utilize multi use containers or food safe single use containers (ziplock bags, foil, etc.) for food storage . |
|
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 minor food soil in bottom of standing RIC. Clean non food contact surfaces as needed. |