| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC struggling to meet food safety while cooling products, date marking, cold holding and hot holding processes today. CDI - EHS educated PIC about the 2017 NC Food Code requirements and sent information for further review via email. |
|
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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes. |
|
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 Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed steel scrubber inside hand washing sink next to prep sink. CDI - Item removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown & black build up on white catch plate inside ice machine. CDI - PIC thoroughly cleaned interior of ice machine during today’s inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice left out in ambient temperatures. Recorded product at 129 F and dropping. PIC stated that the rice had been cooked at 1:30 pm today and as orders come in, it will go through a 2nd cooking process. It is kept out for services. CDI - Product placed into emergency TPHC and EHS provided education and TPHC form onsite. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken wontons and cooked tofu with out date marking requirement. PIC stated that these products were from yesterday. CDI - Products date marked.
***Points not escalated due to improvements made since previous inspection. |
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 7x flat sheet pans of fried chicken and 1x sheet pan of chicken wontons cooling in ambient air; recorded temperatures between 135-140 F. PIC and head chef stated that the products were cooked 20-30 minutes prior to today’s inspection. CDI - All products were taken into walk-in cooler and freezer to cool down. EHS observed temperatures begin to drop towards 41 F after 30 minutes. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT: 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed 2x packages of pork thawing in ambient temperature at beginning of inspection at 30 F. Food employee present stated that the product was taken out of walk-in freezer moments prior. CDI - Food employee took products to prep sink and placed under running water. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of shrimp and 1x container of sauce stored on floor inside walk-in freezer and walk-in cooler units. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service containers on floor in back hall way. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee foods stored with retail items inside bar reach-in and upright reach-in units. |