| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC must ensure TCS foods are held below 41F and that holding temperatures are maintained. CDI - PIC educated on PIC duties. REPEAT
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on sitting board of sandwich cooler. Employees must store personal drinks in a separate location away from food and food prep areas. REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Trash bag roll and utensils observed in hand washing sink in kitchen. Do not store items in hand washing sinks. CDI - Items removed. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at other hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed paper towels at hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw ground meat on baking tray stored directly on top of bowl of falafel in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw meat to freezer. REPEAT
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 |
No
|
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. 2 tubs of rice, soup, and ground beef were cooling in deep containers/cooking pot. Yellow rice measured 110F at beginning of inspection and then measured 105F 1 hour later. Brown rice measured 135F at beginning of inspection and then measured 125F after cooling for 1 hour. Ground beef measured 140F at beginning of inspection and then measured 120F an hour later. Soup measured 150F at beginning of inspection and then measured 135F at end of inspection. At these rates, the food would not reach 70F within to hours of cooking. CDI - PIC discarded all items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Beef and lentil pies measured 98-100F in hot holding unit. TCS foods in hot holding must be maintained above 135F. CDI - PIC reheated pies to above 165F. 0 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Garlic sauce, falafel, lettuce, cut tomatoes, hummus, and cooked eggplant measured 45-48F in sandwich cooler. Also, cooked chicken wings, raw chicken, soup, and cooked chicken in walk-in cooler measured 44-49F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler and sandwich cooler were discarded. PIC has voluntarily closed until coolers are repaired. REPEAT
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 Brown rice and yellow rice were cooling in deep bus tubs with lids on them in walk-in cooler. Also, soup was cooling in large cooking pot in walk-in cooler. Establishment must use shallow pans and leave them loosely covered or uncovered to cool TCS foods after cooking. CDI - PIC discarded items. //
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment’s sandwich cooler and walk-in cooler were not holding TCS foods below 41F and food can’t be cooled properly with the walk-in cooler not functioning. CDI - PIC has voluntarily closed restaurant and will not re-open until the coolers are functioning. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards that have cut marks and staining. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage in some areas of kitchen. Storage room upstairs has carpet floor. Remove carpet and repair or replace damaged floor tiles. REPEAT |