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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 |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no active managerial control taken to prevent cold holding violations after power outage occurred before facility opened. PIC at 6:30am checked ambient temperature of cold holding units for the deli and ambient temperatures were above 41F but PIC did not take any temperatures of the foods themselves, leading to product being discarded due to lack of intervention to cool these foods within 4 hours of the units going out of temperature. PIC stated that ambient temperatures all units were 41F and below at 10:30am. CDI- PIC at time of inspection educated on what to do in cases where power outage occurs. EHS suggested to change protocol to take temperatures of the foods themselves along with ambient temperatures and to implement cooling logs to track progression of cooling. Points escalated due to severity.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safet |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink by deli prep sink. CDI-PIC put hand soap at sink. |
|
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 TCS foods in chicken wing grab and go, premade meal grab and go, sushi grab and go and deli meat and cheese display cases all above 41F due to power outage occurring at 5:30am, see temperature chart. PIC stated that temperatures of TCS foods were not taken prior to start of inspection but were expected to be 41F and below. CDI- PIC voluntarily discarded all TCS foods that had been out of temperature since 5:30am. TCS foods that were in these case but prepared within 4 hours of inspection starting were put in walk in freezer to cool to 41F and below.
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 |
|
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 boneless and bone in chicken wings in chicken wing grab and go case cooling while tightly covered with lid and stacked high in display case. Observed sushi rolls cooling in sushi grab and go case tightly covered with lids. Observed RTE shrimp and RTE salmon in sushi prep unit cooling while in containers that are tightly covered. CDI- PIC moved all foods to walk in freezer, uncovered, to promote faster cooling. 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 |
No |
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 squeeze bottles and seasoning shakers at sandwich station without labels. Label all secondary containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in prep area of deli. EHS spoke with PIC about different preventative measures. |
|
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 handle missing on sliding door to deli cheese display case leaving a gap. PIC stated that a repair order has already been place. REPAIR. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed red floor throughout deli with damage and floor tiles by cooking equipment cracked. REPAIR. |
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