|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 beef in tall reach-in cooler with incorrect date mark (1/26), when PIC stated it was originally cooked on 2/9. Observed sticker on cover for beef, which PIC stated was re-used from older batch. -CDI- PIC removed old date mark and added correct date mark sticker.
-Observed dumplings in WIC without date mark. -CDI- PIC verified dumplings were cooked yesterday and properly added date mark.
REPEAT
-If same violation is observed on next inspection, facility may be placed on Risk Control Plan for date marking.
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 . |
|
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 containers of food stored directly on the floor in the WIC.
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed lettuce stored adjacent to raw chicken in WIC, directly touching the raw chicken container and the wall of the WIC. Store lettuce in container to protect it from contamination. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
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 spoon used for rice being stored in water that was 69F. -REPEAT- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household slow cooker in facility, used for hot holding braised beef. Hot holding equipment must be ANSI/ NSF certified. Observed Chefman slow cooker (household-use only). Obtain commercial grade equipment. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 food residue accumulated on floor in walk-in-freezer. Observed dark buildup on flooring underneath low reach-in cooler, by front hand sink. Increase frequency of cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the WIC and tall reach-in cooler. Store employee food below or adjacent to customer food, to prevent contamination of customer food. -REPEAT- |
|