| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed employee health agreement informing employees of only 5 commonly reported food borne illnesses (FBIs). CDI - Hard copies of updated agreement which includes the 6 FBIs, (English and Spanish translation) provided to facility during inspection. -0- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed cooked onions in walk in freezer not achieve adequate cooling time/temperature parameters. Product registered at 78 F at beginning of inspection and cooling since 9:30 this morning, according to cooling temp log provided by PIC. CDI - PIC voluntarily discarded onions. -0-
For more information please visit: http://meck.co/FoodSafety 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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several trays of cod fish cold holding in reach-in unit between 49-50 F, shredded lettuce at 47 F in prep reach-in unit and cut tomatoes over the fill line inside prep top at 46 F. Items were said to have been placed into cold holding an hour prior to inspection. CDI - Trays transferred to walk-in cooler; shredded lettuce and tomatoes divided into smaller metal containers left vented and relocated to walk-in cooler to cool down. -1.5-
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. |
|
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 several TCS foods (cooked onions, coleslaw, lettuce and salad mix) inefficiently cooling covered in large dense quantities and plastic containers in the walk-in cooler/freezer. Refer to temperature observation chart. PIC demonstrated cooling log with today’s production. All but one (cooked onions) were prepared 1.5 hours prior to EHS arrival while onions had been cooling since 9:30 this morning. CDI - Cooked onions voluntarily discarded. Remaining products were separated into smaller portions/metal containers, left uncovered and monitored to ensure cooling towards < 41 F is achieved. -0.5-
EHS and PIC discussed active monitoring, separating bulk production into smaller portions, utilizing metal containers and using adequate equipment to ensure efficient cooling methods.
***Long term compliance visit will be made to assess compliance with cooling practices.
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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed three dented cans of ketchup stored at can rack with intact canned goods. CDI - PIC separated cans for credit. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use Qt san solution with no means to test it’s concentration. PIC advised that the facility has discontinued the use of Qt san due to supplier changes and is currently using sink & surface for sanitizer. PIC procured functional test strips for sink & surface and successfully tested additional sanitizer bucket. PIC also discovered that there is a small batch remaining of Qt San. CDI - In-use Qt san solution discarded by PIC. Remaining Qt san chemicals separated for removal by PIC. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service hinged containers stored out of protective sleeve and inverted improperly on shelving above cook line. No escalation of points due to improvement noted from previous inspection. -0.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken handle on lowboy cooler. Also observed damaged gaskets on walk-in freezer, right doors of prep unit and upright reach-in unit. Repair/replace. -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed approved device unable to accurately test final rinse temperatures after 3x cycles. Hot sanitizing temperatures recorded between 150-153 F. CDI - PIC replaced device with fresh batteries and re-tested at 4th cycle with a final recorded temperature of 166 F. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 build up and debris on condenser lines inside of the walk-in cooler and walk-in freezer gasket. -1- |