| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of bagged raw steak stored above cooked and thawing carne asada in cooler drawer. CDI - EHS reviewed storage order procedures with PIC and rotated positions of cooked ready food and raw animal food. REPEAT.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) cut cabbage half stored inside of grocery bag. Observed three (3) bottles of non TCS ingredients (ketchup, mayo, ketchup mayo mix) stored in direct contact with avocados and peppers in prep top. CDI - EHS donned gloves and rotated cabbage to single serving tray for storage. EHS removed unlabeled condiment containers from prep top container.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 multiple (greater than six (6)) portions of TCS, non date mark exempt food items in prep unit (shredded mozzarella, sliced tomatoes, bagged slaw) without date marks. PIC stated that these items had been prepared on the day of inspection. CDI - EHS confirmed dates of preparation for all TCS foods and attached date stickers to food.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 numerous (greater than six (6)) portions of TCS foods (sliced tomatoes and shredded mozzarella in prep top, slaw container in prep unit, etc.) cooling throughout MFU cold holding. PIC stated that these items had been prepared shortly before EHS arrival. CDI - EHS observed cooling of food items throughout MFU. EHS reviewed cooling standards with PIC: TCS foods are to be prepared and fully cooled at commissary kitchen prior to storage on MFU. REPEAT.
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
|
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) squeeze bottles of oils and sauces without labels. CDI - PIC identified bottle contents; EHS affixed labels to bottles and/or storage points. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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) sealed bottle of fryer oil stored beneath trash bin at hand sink. CDI - EHS rotated oil to clean location on MFU floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of in use wiping cloths at handsink at approximately 10 ppm chlorine at start of inspection. CDI - EHS added available bleach sanitizer to bucket until sanitizer solution was approximately 100 ppm when tested with MFU and EHS test kits. REPEAT. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bins of unwashed vegetables (tomatoes and onions) stored on cutting board at three compartment sink and inside prep unit. Wash all items at commissary prior to bringing onto MFU for service. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two (2) utensils (peeler and knife) stored at prep top with handles contacting cut avocados. CDI - EHS removed utensils from food without making barehand contact. |