|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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 unable to list any food borne illnesses required to be reported during inspection. CDI - EHS coached. Facility has MCPH provided employee health poster and employee reporting agreement posted in office. EHS advised PIC to review.
1 pt.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced cheese and black beans in sandwich prep over stacked and holding above 41F during inspection. Top layers of beans and cheese voluntarily discarded. Observed cut lettuce in sandwich prep maintaining 43F during inspection. Observed cut tomatoes out of temperature control sitting on steam well edge holding at 47F during inspection. Lettuce and tomatoes voluntarily discarded. Observed all TCS foods in omelette prep unit holding above 41F during inspection. Ambient in unit 51F. All TCS foods in unit voluntarily discarded, maintenance contacted. Facility will utilize TPHC until unit can be serviced. 72 hour VR required.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM 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 cooked oatmeal cooling in a deep, covered plastic container in WIC during inspection. CDI - PIC moved to a shallower metal pan to allow for rapid cooling.
0.5 pts.
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 |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of potatoes being stored on the floor in WIF during inspection. CDI - PIC moved to appropriate location.
0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed low grout lines in floors in main line and dish pit areas. Repair necessary.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 employee meal and drink being stored on prep table in back prep area during inspection. CDI - Items were moved to appropriate location.
0 pts. |
|