| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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- *Observed - PIC unable to answer questions regarding foodborne illnesses and symptoms and no proof of training available during inspection. *CDI - EHS provided copy of employee health policy and reporting agreement for PIC to have all staff read, sign and date.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Cooked Wings cooling below box of beef patties. *CDI - PIC moved cooked wings to seperate shelf of RTE products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- *Observed - Wings reheating in Standing HH Cabinet at 72F that were placed into unit an hour and a half before EHS arrival, according to PIC. PIC attempted to rapidly reheat wings in oven before 2 hour window was up. Wings reached 132F at 2 Hour windows conclusion. *CDI - PIC voluntarily discarded items. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Portioned Ranches prepped 7/19 and 7/18 above 41F. *CDI - PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes, Gravy, Corn Dogs, Cheese Burritos, Ham Chubs, Turkey Chyna, Roast Beef Chuck, Ranch and Cooked teriyaki wings above 41F in WIC, see temp Chart for details. *CDI - PIC voluntarily discarded items and moved remaining TCS items that were delivered today at 41F or less to a refrigerated truck.
EHS will conduct follow up visit within 72 hours to ensure establishments WIC is repaired and able to maintain proper cold holding temperatures of 41F or Less.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Plastic container of Sliced Turkey date marked 7/11 - 7/17 in WIC. *CDI - PIC voluntarily discarded items.
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 |
Yes |
Yes
|
No |
*REPEAT* 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 - Ranch, Sliced Provolone, Cooked Wings and Cut Watermelon with little to no changes in temperatures after 100min. See temp chart for details. *CDI - PIC moved items to different units to improve the cooling. WIC is at an ambient temperature of 45F.
*Observed - Portioned Ranches prepped 7/19 and 7/18 above 41F. *CDI - PIC voluntarily discarded items.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Metal Shaker Cups of seasonings and Plastic Squeeze Bottles of sauces, oils, butter and possibly water without labels to easily and properly identify contents within. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 2 Flies in kitchen area. WIC is located outside and employees going back and forth between kitchen and WIC could be the cause. PIC stated establishment receives frequent pest control visits. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 - Sides of Fryers and RICs with grease build up clean frequently to avoid build up. |
|
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 - Ceiling tile missing in back storage area next to dish area. Replace. |
|
56
|
0.50
|
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 drink stored directly on food prep surface of small flip top unit. *CDI - PIC voluntarily removed item. |