| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 baked Mac and cheese and curry goat not meet cooling parameters after cooling overnight in the RIC. Observed Mac and cheese at 49F in RIC and curry goat at 62F in the RIC, after being cooked yesterday. -CDI- PIC voluntarily discarded the items.
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed jerk chicken holding below 135F on the hot line. -CDI- PIC reheated chicken to 165F. EHS and PIC discussed proper hot holding temperatures and methods of reheating. -REPEAT- If facility has another hot holding violation on next inspection, they may be placed on a Risk Control Plan.
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
|
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 curry goat and Mac and cheese not meet cooling parameters after cooling in the RIC overnight. Observed curry goat at 62F, stored in a large metal container and covered with a lid. Observed Mac and cheese at 49F, stored in a large metal container and covered with a lid. PIC and EHS discussed proper cooling methods, by using smaller containers, leaving it uncovered, ice baths, or using freezers. PIC and EHS reviewed permit conditions, stating methods of compliance with cooling in the facility without a WIC. PIC stated employees typically cool foods in smaller pans, but they did not yesterday. -CDI- PIC voluntarily discarded the Mac and cheese and curry goat.
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 container of flour without a label. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. -Observed sanitizer bucket with sanitizer water with visible soil and debris. -CDI- Sanitizer replaced. -REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm chlorine sanitizer solution. -CDI- PIC remade sanitizer to 100ppm chlorine sanitizer. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -Observed torn gaskets in tall RICS. Repair gaskets. -REPEAT-
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. -REPEAT- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food build up and residue on front and handles of equipment and shelving. -REPEAT- Increase frequency of cleaning. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed excessive amount of unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 several torn, cracked missing tiles throughout kitchen. Observed wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal employee items (clothing) stored on shelves with single-service items for customers. Observed personal items stored on prep surface, where food is placed. -REPEAT- |