| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf -Observed multiple priority violations present during inspection (cold holding, reheating for HH, cooling, date-marking). Observed cold holding violation in under-grill drawers as a repeat violation. Observed PIC without active managerial control over food safety operations in facility. Observed two cold holding units not maintaining 41F or less during inspection. Observed PIC unaware of low reach-in-cooler not holding at 41F or less during inspection. PIC must obtain active managerial control over operations in kitchen.
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 safety. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed grey-colored growth on the surface of ready-to-eat lettuce in lowboy unit. -CDI- PIC voluntarily discarded the lettuce. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice reheated to 139F within 2 hours. -CDI- PIC voluntarily discarded the rice. |
|
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 blanched fries not meet cooling parameters after cooling overnight in the low reach-in-freezer. Observed fries at 74F, in a large plastic container covered with a lid. Observed freezer holding ambient temperature of 60F. -CDI- PIC voluntarily discarded the fries.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw steak, raw burger, and raw salmon in under-grill drawers above 41F. Observed ranch and potato salad in prep unit lowboy above 41F. PIC stated ranch and potato salad is stored in the unit overnight. PIC stated all food in the under-grill drawer was placed in unit one hour ago. Observed low reach-in-freezer, meant for storing blanched fries, holding ambient temperature of 60F. -PIC voluntarily discarded the ranch and potato salad. PIC moved the steak, burger, and salmon to the WIC for rapid cooling. PIC stated he will call for all unit repairs and not cold hold in the under-grill drawers until it holds food temperature at 41F or below. PIC stated facility will not use low freezer until it is fully functioning. -PIC completed emergency TPHC procedures to hold blanched fries at room temperature for 4 hours due to the malfunctioning low freezer. -3 day verification visit required- Due to repeated cold holding violations, facility will be placed on a Risk Control Plan (RCP) for cold holding. EHS will follow-up with RCP procedures and documentation.
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 |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
-Observed multiple foods in prep tops, held in unit for over 24 hours, without a date mark (pico, cut tomatoes, pimento cheese, sliced turkey, cut lettuce, pork sausage, mozzarella cheese, marinara sauce, ranch dressing). PIC can cross-reference large batches in WIC for proper dates. Due to high volume of foods lacking date marks, EHS will follow-up with 10-day verification visit to ensure proper date marking is observed in all units.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
-Observed salami, pastrami, cut lettuce, Gouda, red dragon cheddar cheese, and bratwursts held past their 7-day timeframe. Observed hummus with an illegible date mark. -CDI- PIC voluntarily discarded these foods listed.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf -Observed no consumer advisory listed for steak, which may be served undercooked or raw, according to PIC. Change menu to reflect consumer advisory for steak items. -10 day verification visit required.- |
|
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 blanched fries not meet cooling parameters after cooling in malfunctioning low freezer overnight. Observed blanched fries at 74F during inspection, stored in large plastic container and covered tightly with lid. -CDI- PIC voluntarily discarded these fries, and will not use the freezer for cooling or cold holding until it is repaired.
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
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
-Observed exposed container of chips stored directly on top of the trash bin. -CDI- PIC moved the chips.
-Observed personal mechanical tools stored above food in the WIC. Correct storage order. |
|
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 food-handling employee with dangling bracelet.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food-handling employee without a head covering to restrain hair. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 portion cup used as scoops in sauces submerged in the sauce. Ensure handle-portion of scoop (where employees touch) is removed from the food. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed floors with visible dark buildup, in need of cleaning, under and around equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee belongings (purse, jackets, water bottle) stored among clean wiping clothes, clean dishes/utensils, and cleaning chemicals in the dry storage shelves. |