|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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. Observed one (1) pan of raw chicken stored behind raw cut beef in prep top. CDI - PIC reorganized storage order to prevent potential contamination. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed four (4) portions of TCS food (raw chicken, raw shrimp, and raw beef in prep top, raw chicken in prep unit) above 41F. PIC stated that the items were prepared day of inspection, but that prep top had been opened to during lunch. -CDI- PIC placed chicken in the WIF to be quickly cooled to 41F. Prep top lid was closed to correctively cool TCS foods in prep top portion. EHS observed items at 41F or below by the end of the inspection.
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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed approximately nine (9) items in server RIC (salad bin and salad bowls) with door date marks denoting date of prep of 7/13. Per conversation with PIC, date marks were placed on Monday (7/13), but had not been changed to reflect salad portions prepped on day of inspection (7/15). CDI - Door labels were changed to reflect date of preparation.
Note: as described, establishment uses containers with date labels to hold TCS food portions (trays with individual salads, bins holding rice bowls, etc.) and cross out original dates once portions are complete to add new label. EHS advises removal of old labels and writing new label, so as to denote that a new portion of TCS food is being stored.
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 . |
|
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 several (greater than nine (9)) portions of TCS foods (salads in server RIC, chicken in prep unit) cooling at initial rates slower than required. CDI - PIC removed lids from items, stirred chicken, and placed into shallower pans to allow for improved cooling.
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 |
Yes
|
No |
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 approximately five (5) ROP portions of tuna in WIC thawing in sealed packs. CDI - Fish portions were removed from deoxygenated environment during temperature checks. REPEAT.
Note: No escalation in point deduction due to some noted improvement from previous inspection; fewer portions of thawing ROP fish were observed having not been removed from deoxygenated environment. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wet wiping cloth on prep station. CDI - Food employee rotated wet wiping cloth to laundry prior to correction by EHS. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 employee food bin in WIC stored above unwashed produce. Store employee food such that it can not potentially contaminate food held for resale. |
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