| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee interviewed for Employee Health knowledge knew the symptoms and to not report to work if sick, but did not know the illnesses that can cause a food borne outbreak. Owner of the kitchen advised that the topic has not been reviewed in a while and does not have sign documents showing training has occurred other than a few staff signatures on an employee health document in the kitchen. CDI, re-trained employee interviewed and provide establishment with employee health posters. Copy of employee agreement form emailed to owner.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee prepare raw beef for Philly steak sandwich and then proceed to other tasks in the kitchen. CDI, Advised employee to wash hands after completing a task such as handling raw beef. Employee washed their hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P . Observed employee touching mozzarella cheese as it was being shredded. PIC advised that the cheese was only for pizza. Owner returned later and advised the product is used on salads as well. CDI, fresh mozzarella prepared for salad prep, due to the volume of cheese made, owner agreed to only use the product that was prepared at the beginning of the inspection for pizza only. Product labeled pizza only in refrigerator.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed swollen can of sardines stored with regular food supply in dry goods area. Item had no signs of damage other than swelling. Owner moved the product to the office to be returned to vendor. |
|
20
|
1.50
|
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 spaghetti noodles prepared this morning and did not achieve 70F within 2 hours. Product at 89F at 2 hour mark. CDI, product discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mix at 55 F, in reach refrigerator. Owner advised the product goes in and out of the refrigerator during lunch rush. CDI, product moved to walk in refrigerator for cooling and was 41 F by end of inspection. Recommend placing this product on TPHC since it is used heavily during the inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 garlic and oil mix in squeeze container not labeled with a date, product more than 24 hours since preparation. Observed a ham product labeled with tomorrows date. CDI, products labeled with preparation date. In the future all items requiring date marking must be labeled or the items will need to be discarded per the NC Food Code for not being labeled.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed chicken wings on the counter at 68 F not marked with the TPHC time per the written plan. CDI, initially product placed in walk in cool for cooling because PIC advised during the inspection that the wings weren’t on time and were just being held on the counter. Later it was determine when the owner arrived the product was on time. By the end of the inspection the wings had been used by the establishment.
TPHC form being use is a older version, new copy emailed to PIC. |
|
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 pasta noodles cooled covered in a plastic container. Observed mozzarella cheese being cooled covered and several pans of cheese stacked together. Observed lettuce being cooled in deep containers and were not moving through the cooling process fast. CDI, spaghetti was discarded. Cheese and lettuce placed in freezer for cooling. In the future use shallow pans and the freezer to ensure quicker cooling.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf, Observed hot water being used to thaw raw ground beef. CDI, advised PIC of requirement and PIC switched to using cold water. Recommend thawing in walk in going forward with this process. |
|
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 containers of flour, water, and garlic/oil not labeled. Ensure these are labeled. |
|
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 cutting board near the slicer stained and with grooves. Replace the damaged cutting board. Observed rusted shelving in the walk in refrigerator. Replace the damaged shelving. Observed mixer handle covered with tape. Repair the damage handle so that the surface is cleanable. Observed cheese shredder attachment being kept closed with plastic wrap. Repair the shredder attachment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash left around the dumpster. Note: Dumpster are used by all businesses at this complex. Work with property manager on tenants keeping the dumpster area clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light shield missing in the back storage area near the walk in refrigerator. Replace the damaged light shield. |