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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 |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) unopened box of unwashed green peppers stored above ready to eat foods items in WIC (carrot bin, slaw bin, etc.) CDI - PIC rotated unwashed produce to proper available storage level. EHS and PIC reviewed storage order chart posted on door of WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
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 two (2) pans of cooked noodles, both date marked as having been prepared Sunday. One was observed actively cooling. Observed one (1) pan of cooked lentils and one (1) opened jug of milk with no date marks. CDI - PIC and food employee confirmed that milk and lentils were prepared the day prior. Food employee confirmed that noodles observed cooling were prepared on morning on the date of inspection (both noodles were affixed with available ‘SUN’ date stickers with no proper dates.) EHS affixed date marks to all food containers require in them.
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) CDI - Observed one (1) cut wrapped wedge of red cabbage in WIC with no date mark. CDI - PIC voluntarily disposed of undated food item.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle at chemical storage with no label. PIC identified bottle contents as degreaser. CDI - EHS affixed label to bottle. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 two (2) bottles of liquid ingredients (mustard oil and soy sauce) at grill line with no labeling. CDI - EHS affixed labels to bottles. Label all working containers of liquid and dry ingredients. REPEAT.
Note: EHS observed depleted pan of butter held at grill counter. Per conversation with PIC, unsalted butter is kept at cooking station. Unsalted butter is to be kept under temperature control; salted butter is non-TCS and may be kept at room temperature indefinitely. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (mixing ground chicken momo mix with gloved hands) while wearing a wristband. Remove and jewelry and bands from hands as needed. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed two (2) portions of food (chutney in mini RIC, tikka mix in prep top) with single service articles stored within as serving utensils (single service cup and plastic spoon, respectively.) CDI - EHS removed articles from food containers without making barehand contact and advised PIC to utilize reusable durable utensils.
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) box of single service containers stored on the floor in the serving area. CDI - PIC elevated box of single service articles to available shelving. REPEAT.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (metal trays) held at serving area table with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring available chlorine sanitizer (bleach.) REPEAT.
A verification will occur no later than 10/24/2025.
Note: No escalation in point deduction due to some improvement; PIC properly detailed use of bleach to sanitize utilized equipment and utensils and no improper sanitization was observed at time of inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 one (1) unlabeled jar stored above chutney in mini RIC. PIC identified it as pickles brought from home for employee meal. CDI - EHS rotated personal food to sit below food held for resale. |
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