| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC with certification during beginning hour and a half of inspection. CDI - PIC educated on new requirements for PIC. -0- |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification today. PIC with certification present in facility in the last hour of inspection. CDI - EHS educated PIC about the new requirements. -0- |
|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of the requirement to report Salmonella nontyphoidal. CDI - PIC educated and given 2017 NC Food Code information via email. -0- |
|
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 For more information please visit: http://meck.co/FoodSafety Observed no written vomiting and diarrheal cleanup procedure available today. CDI - EHS educated PIC and sent information via email. -0- |
|
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 spam stored at room temperature and bean sprouts received around 12P cold holding above 41F at beginning of inspection. Observed raw shelled eggs stored above cooling grid above 41F. CDI - Raw shelled eggs voluntarily discarded and other TCS foods cooled to below 41F after one hour. EHS advised PIC to keep cold foods in cold holding equipment. -1.5- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed rice cakes in prep unit that were date marked 12/6/2021 still in use in the kitchen. CDI - PIC voluntarily discarded and trained food employee to discard after 4 hours from placing at room temperature. -1.5- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed soiled produce boxed used for storing washed cabbage leaves in walk in cooler. EHS advised PIC that single use items are not clean and are not designed to be reused as they can not be effectively cleaned and sanitized. -.5- |
|
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 floor panels in walk in cooler loose without rivets or solder to seal panels to the floor. Observed walk in freezer door missing parts of the handle and the bottom portion is cut metal that is scraping the floor when it is opened. Repair. -0- |
|
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 buildup on the back sides of cooking equipment at cook line, behind shelving and dish washing equipment. Clean often enough to prevent buildup. REPEAT -.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine. Replace these with nonabsorbent ceiling tiles. REPEAT -.5- |