| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Steel Wool stored directly in Handsink. *CDI - PIC removed steel wool and placed it into its designated container left of handsink. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above a Sauce and a cornstarch water mixture in Right Flip Top Unit. *CDI - PIC placed Raw Chicken onto lower shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 - Raw Chicken Stored above Raw Beef on Push Cart in WIC. *CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - 2 Large Plastic Bus Tubs of densely packed General Sao’s Chicken that was cooked yesterday above 41F in WIC, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
*REPEAT* 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 - 2 Small Metal Containers of Cooked Shrimp and 3 Small Metal Containers of Roasted Pork without date marking. *CDI - PIC date marked items for yesterday when they were prepped.
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 - 2 Large Plastic Bus Tubs of densely packed General Sao’s Chicken that was cooked yesterday above 41F in WIC, see temp chart for details. *CDI - PIC voluntarily discarded items.
*Observed - Large Plastic Bus Tub of Raw Chicken prepped and marinated upon EHS arrival with little to no change in temperature after 50min. *CDI - PIC moved items to the WIF to improve the cooling rate.
*Observed - Two Metal Bowls of Noodles cooked today cooling in WIC with little change in temperature after 50min. *CDI - PIC moved items to WIF to improve the cooling rate,
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 . |
|
39
|
1
|
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 - 1 Cardboard box and 3 plastic bus tubs of food stored directly on the floor in WIF. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic Containers used as scoops for Sugar and Rice Bins. *CDI - PIC removed containers from bins. Use scoops with Handles. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet Stacking of Multiple Metal containers stored clean on Shelf above 3 compartment sink. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
*REPEAT* 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Wok Station and Sides of Fryers with heavy grease build up in need of frequent and thorough cleaning to avoid build up. |