| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed one (1) package of frozen pork chops in WIC stored below bins of marinated chicken tenders. Observed four (4) boxes of unwashed produce (squash, tomatoes) stored above RTE food items (ranch bucket, lemonade, punch, etc.) CDI - Food employee reorganized order of raw animal foods to prevent potential contamination. EHS and food employees reviewed storage order chart posted at WIC door.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 approximately nine (9) single servings of salad stored in WIC with no date marks. Per conversation with food employee, salads were prepared in the previous evening. CDI - EHS affixed station date marks to portion of shelving holding salads.
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
|
0
|
Food properly labeled: original container |
Yes |
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 four (4) working containers cooking margarine, water, seasoning salt, etc.) at grill area with no labeling. CDI - Food employee attached working container labels to items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two (2) bins of raw chicken items (gizzards, wings) in cooler drawer in direct contact with ice. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees with gloves on engaged in food prep (flattop grill cooking, fryer cooking, etc.) wearing wristbands and watches. Remove jewelry on arms and wrists prior to ending in food prep. |
|
43
|
0.50
|
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) container of pepper with plastic single servings sauce cup stored within as a dispensing utensil. CDI - EHS donned glove provided by PIC and removed single servings sauce cup from spice container. Utilize multi use utensils with handles when placed within food.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) fryer basket stored within bin of room temperature water. CDI - Basket was removed and placed in dry storage. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed approximately four (4) items in kitchen (ketchup, unwashed onions, sliced tomatoes, etc.) held in washed and sanitized single use containers used to hold commercial food items (mayonnaise, sour cream, etc.) Observed one (1) recently cleaned sour cream container air drying at 3 compartment drain board. Utilize multi use containers that are smooth and easily cleanable to store foods. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed three (3) rusted shelves in WIC and center of kitchen prep area. Observed prep table under hotline with rust, covered by cardboard sheets. Replace or resurface non food contact surfaces as required. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped walls at fryer area and handwashing sink. Observed missing veiling tiles throughout kitchen prep area. Replace/repair floors, walls, and ceilings as needed.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor food soils at floors and walls of kitchen prep area. Clean as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed one (1) lightbulb at grill area as inactive. Replace lightbulb and any cracking grill light shields/cases as needed. |