| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. - PF - REPEAT - PIC not present at beginning of inspection. - CDI - PIC arrived within 15 minutes of inspection starting. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed no sign at handsink in employee restroom in back. - CDI - PIC posted signage. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - Observed raw chicken stored above raw pork in walk-in cooler. - CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 rice cooling at a rate of 0F/min in a covered, large, deep, plastic container in the reach-in cooler (see temperature chart). Also observed individually wrapped corn tamales stacked on top of each other cooling at a rate of .06F/min in a large, plastic bin in the walk-in cooler (see temperature chart). - CDI - PIC moved rice to walk-in freezer to quickly cool. PIC placed tamales in thin layers in shallow pans to quickly cool. Do not cool in reach-in cooler. - *NOTE: Points not escalated due to items still having time to meet required cooling parameters with adjustments to cooling methods. Full points will be taken at next inspection if cooling parameter violations persist.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed milk and cheese holding above 41F in lowboy unit up front. Ambient temperature of unit read 44-46F. Per PIC, items had been in unit for less than 4 hours. - CDI - PIC moved items to WIC to quickly cool. - Follow up visit required to ensure unit has been repaired for long term compliance.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 - REPEAT - Observed beans and chicken prepared the previous day lacking date mark labels in the walk-in cooler as well as salsa verde prepared the previous day lacking a date mark label in the upright reach-in cooler in the back prep area. - CDI - EHS allowed PIC to date mark items with yesterday’s date. - *NOTE: Risk control plan may be implemented at next routine inspection if date marking issues persist.
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 . |
|
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 - REPEAT - Observed salsa cooling in a large, deep plastic container in the walk-in cooler. Also observed individually wrapped tamales stacked on top of each other cooling in large, deep plastic bins in the walk-in cooler. - CDI - Education provided. PIC agreed to use shallow pans/sheet trays moving forward.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed metal screen door at back entry with holes present and not in good repair. Repair or replace door to discourage rodent or insect entry. - *NOTE: No point escalation due to no insect/rodent activity noted during inspection. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in gender neutral employee bathroom in back. |