| 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 PIC without knowledge of HACCP Plan requirements such as receiving temperatures, logging temperatures, transport vehicle data logging information and labeling requirements. CDI - EHS advised PIC to submit amendments for current procedure to NC Variance Committee for approval for logging reheating temperatures and other parts of the plan that have been changed without approval. PIC stated re-write of HACCP Plan is underway with original authors. -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 Employee Health Policy without salmonella nontyphoid listed on the Big 6 illnesses. CDI - PIC provided Big 6 Employee Health policy today 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 procedures for vomiting and diarrheal event cleanup today. CDI - EHS provided an example plan via email. -0- |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed lidded cup stored on prep table with bananas and unwrapped single use bowls. -.5- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink to the far right of cook line. CDI - PIC refilled. -1- |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled box of lemons stored in beverage cooler for use. CDI - PIC voluntarily discarded. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed onions stored on pole of walk in shelf that knocked the lid off RTE Brunswick stew. CDI - Unwashed onions moved. -1.5- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on outside of stacked metal containers with residue touching food contact surface of next pan. VR no later than 11/19/2021 to ensure pans are clean to sight and touch. -1.5- |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed newly printed to-go menus with a consumer advisory for an undercooked burger on the kids and seniors section. VR no later than 11/19/2021 to ensure consumer advisory has been removed from kids section of menu. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 date marking rubbing off bags of pork barbecue from Mooresville location during reheating process. PIC stated a workaround process has begun with bag #,Time In, Water Temp, Time Oput and time and BBQ temp recorded on log. VR no later than 11/19/2021 to ensure date marking is on products after reheat and throughout holding process. -1.5- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed written procedure provided to facility on 07/12/2021 still not completed for chicken wings held at room temperature until service after cooking. Per PIC, no leftover wings are held and wings are all served within 4 hours. EHS observed all wings were gone within 2 hours today. VR no later than 11/19/2021 to ensure written procedure has been filled out and is being used for chicken wings held at room temperature on TPHC. REPEAT -1.5- |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed newly printed to-go menu missing disclosure statement on consumer advisory for undercooked burgers. VR no later than 11/19/2021 to ensure facility has corrected consumer advisory on menus. -.5- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed no thaw dates, receiving logs, digital HACCP thermometer log or other information included for temperatures of ROP pork barbecue available today. Facility has created an unapproved process for documenting reheating of pork barbecue. EHS went through HACCP requirements with PIC. VR no later than 11/19/2021 to ensure procedures are being followed until facility receives approval for amendment. -1- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 cut tomatoes cooling in flip top in over stacked metal containers. Per food employee, these items were ambient air cooling. CDI - PIC moved these to walk in freezer. Foods reached 39F within 30 minutes. REPEAT -1- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken wings thawing in standing water in prep sink. CDI - PIC moved food to walk in cooler. Food was still under 41F. Proper thawing discussed with PIC today. -.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed fly strips above bread warmers and prep table. CDI - PIC moved the strips. -0- |
|
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 deep dent in canned good stored under first prep table tot he left inside kitchen entrance from main dining room. CDI - PIC voluntarily discarded. -0- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees with painted fingernails dispensing food. CDI - EHS discussed fingernail requirements with PIC. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans near dish machine and plastic cups on top of alcohol cooler. -.5-
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linen stored on lower prep shelf under steam well where there is a dip. PIC moved these items and EHS advised PIC to monitor this area to determine the source of leak. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rust buildup on blade of newly installed cabbage cutter. Resurface, repair or replace blade. -.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup on the inside of dish machine and on 3-comp sink to the point of not being able to recognize the clean size from the soiled side. Clean. REPEAT -.5- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed extremely low pressure at sink in bar. VR no later than 11/19/2021 to ensure this sink has water under pressure. -.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling and wall near dish pit. REPEAT-.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and purse stored on top of single use items at carry out section. CDI - PIC moved these items to another area. -0- |