| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed standing RIC with ambient temperatures ranging from 54F to 58F at different times. EHS observed raw animal foods (shrimp, burger patties, chopped steak, etc.) at 40F and below within unit. Per conversation with PIC, these items had been rotated from properly calibrated coolers and freezers. All other TCS foods (rice, mozzarella, hot dogs, etc.) was observed above 41F. PIC rotated raw animal foods to properly calibrated coolers. EHS marked cooler for 6 hour TPHC; all other TCS foods were to be disposed of by end of service. A verification will occur no later than 03/01/2025. REPEAT.
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 four (4) portions of TCS, non date mark exempt food (mozzarella cheese bag, refried beans bin, and hot dogs bag in standing RIC, salsa to go cup bin in prep unit) with no date marks. Per conversation with PIC, these food packages were opened the day prior and beans were prepared on the day of inspection. CDI - EHS and PIC affixed date labels to TCS foods. Place labels on food portions that are to last greater than 24 hours.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of properly concentrated bleach sanitizer (approximately 100 ppm) with no label. CDI - EHS affixed label to sanitizer spray bottle. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) pans of recently prepared salsa to go cups in prep top cooling above the fill line. CDI - PIC rotated excess salsas to storage in prep unit to improve cooling rate. EHS provided cooling chart in Spanish.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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) working containers (oil and water squeeze bottles at grill) without labels. CDI - EHS attached station label to wall to identify container contents. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 two (2) stacks of single service articles (to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.
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 one (1) box of unopened to go boxes stored on floor next to tall RIC. Provide shelving/elevate boxes as required. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “Household Use Only” fryer on the drainboard of the 3 compartment sink. Advised Roberto that this piece of equipment cannot be used and must be removed from the unit. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) to go box of PIC lunch (torta sandwich) stored above sealed bread in prep unit. CDI - PIC rotated employee food below food stored for resale. |