| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed the following priority items during the inspection: hot holding
CDI - Discussion with the PIC and items for hot holding were either voluntarily discarded or reheated. Points will be deducted during the next inspection for lack of managerial control. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not a certified food manager. One of the food handlers has one but does not have their certification with them . For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (C) PIC shall not allow a conditional employee with foodborne illness or symptoms to become a food employee. - P Observed current employee health policy does not reflect the new addition of Salmonella (non-typhoidal) CDI - Provided NC Food Code summary of changes and handouts via email to the PIC
**For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for these types of events that occur. CDI - Provided PIC with NC food code changes and handouts via email.
*For more information please visit: http://meck.co/FoodSafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish at the cookline temped at 118F. Observed gyro meat in the Hot holding drawer temped at 90F. CDI - Food handler voluntarily discarded the fish. Gyro meat was prepped this morning and was reheat to 181F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 feta cheese (opened yesterday), hard boiled eggs and cooked rice all prepped yesterday. CDI - PIC properly date marked these items. Discussion on when to properly date products.
For more information on date marking please visit: http://meck.co/FoodSafety |
|
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 the following items prepped today sliced tomatoes, cut lettuce and cole slaw either placed directly into the prep top cooler or covered in the walk in cooler. CDI - Tomatoes, lettuce and cole slaw were uncovered. Cut lettuce was placed on ice and placed back into the walk in cooler to properly cool to 41F or below. Discussion on the proper cooling processes. **For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawing shrimp on standing water in the ware wash sink. CDI- PIC placed the water on during the inspection. Discussion on the importance of thawing properly
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 vacuum packaged salmon thawing in the walk in cooler. CDI - PIC opened packages of salmon during the inspection. |
|
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 reach in freezer with a broken handle. Replace/repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizing test kit for the 3 compartment sink. Obtain a quat test kit. Verification visit required. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents accumulating dust over the cook/prep line. Clean. |