| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
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 a pan of marinated raw chicken skewers stored on a shelf above a pan of marinated raw red snapper, stored inside RIC 3.
CDI: PIC corrected storage order and EHS provided food storage order handout to serve as a visual aid.
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 |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items stored inside the lowboy cooler above 41F (see temp chart). Ambient air temp of the cold holding unit was 45F. PIC stated food items are not kept inside this unit overnight, and are pulled from the WIC in the morning. Food items have been stored inside this unit less than 4 hours. PIC moved all TCS food items into the RIF to rapidly cool down. PIC contacted technician to have cold holding unit checked for repairs. EHS checked ambient air temp again after PIC had manually adjusted temperature dial on the unit, and ambient air temp of the unit was now temping at 47F.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 pan of paneer without a date label, stored inside the make table. PIC stated this was prepared yesterday.
CDI: Date label created.
Observed bottle of salad dressing (house-made w/TCS ingredients) without a date label, stored inside the lowboy cooler. PIC stated this was prepared on Sunday.
CDI: Date label created.
Observed pan of boiled potatoes and a pan of cut cabbage both missing date labels, stored inside the lowboy cooler. PIC stated these were prepared on Sunday as well.
CDI: Date label created.
Observed opened jug of whole milk missing date label. PIC stated they opened this jug of milk on Sunday.
CDI: Date label created.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today as facility has now established a date-marking system since previous inspection, and it appears some TCS food items were missed. PICs understood which food items require date labels and which do not, and understand that food items are not held past 7 days from prep.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
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 ROP'd packages of raw salmon fillets thawing under running water, temping above 32F (no longer in the frozen state), without slits in the packaging.
EHS explained to PICs food item is required to be removed from the ROP'd packaging prior to thawing, per manufacturer's label to prevent biological contamination. |
|
37
|
1
|
Food properly labeled: original container |
No |
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 a large bin full of various spices/seasonings used at the make line, unlabeled. Observed all bottles of different sauces/oils/vinegars used at the make line unlabeled.
Ensure all working containers of food items are labeled for easy identification.
REPEAT VIOLATION. |
|
43
|
0
|
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 scoops used inside rolling bins of sugar and rice stored with their handles commingled within the non-TCS food products.
CDI: PIC removed scoops from the bin to prevent contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed stacks of metal pans wet-stacked and stored at the clean dish rack.
Ensure pans are completely air-dried prior to stacking together. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed heavily damaged gasket on left bottom door of standing 4-door reach-in cooler at the make line.
Repair damaged gasket to ensure cold holding unit is maintaining proper temperatures. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 heavy oil accumulation on the hood system. Observed heavily soiled gasket and interior non-food contact surfaces of the lowboy cooler. Observed soiled interior non-food contact surfaces of RIC 2.
Increase cleaning frequency. |