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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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.
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed one (1) strainer basket placed in basin of handsink next to 3 compartment sink. CDI - Basket was removed and placed with dirty dishes at dish machine pre rinse.
Observed handsink adjacent to grill area with no hand soap or paper towels. Briefly observed 3 compartment sink area handsink with no paper towels. CDI - soap and paper towels from nearby entrance handsink were utilized by chef as required. Chef gathered paper towels from readily available supply and replaced depleted roll at 3 compartment sink.
Note: Installation of soap and paper towel dispensers for grill area handsink are permit condition items and are being addressed, as stated by PIC in conversation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) portions of TCS, non date mark exempt food (curry chicken and mashed potatoes) in WIC date marked as prepared on 11/8, one day past maximum hold time. CDI - Head chef voluntarily disposed of out of date food items. All other TCS foods were properly dated and prepared.
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 . |
|
33
|
0.50
|
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 one (1) pan of cooked rice and peas (recently prepared for the associated MFU) stored on prep table at ambient temperature. CDI - Rice and peas were rotated to WIC to cool properly. EHS reviewed cooling parameters with PIC.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed two separate pans of thawing TCS food (fish fillets, calamari) thawing in water in 3 compartment sink basins; however, only fish fillets were under running water. CDI - EHS rotated calamari under running water and rotated fish fillet bin to thaw under refrigeration in WIC.
Observed bin with six (6) packages of ROP salmon fillets in WIC with no removal from ROP packaging. CDI - EHS removed fillets from ROP environment using thin probe thermometer. |
|
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) spice shakers (lemon pepper, Cajun spice, two sugar shakers) at prep shelving with no labels. CDI - Chef placed labels on shakers as required. |
|
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 one (1) box of unopened chicken stored on floor of WIC. Elevated food to shelving. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed one (1) unused prep sink (closest to grill area) with no running water.
Note: Provision of tempered running water under pressure is a permit condition item and is being addressed, as stated by PIC in conversation. |
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