| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during the inspection: Handwashing procedures, cooling methods, cooling time and parameters, cold holding, food storage order, date marking, cleansing and sanitizing food contact surfaces and thawing methods. CDI - EHS provided education to the PIC and food handlers present. -1-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT VIOLATION: 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. Observed compliance with exception to one food handler who turned the faucet off with their barehands after handwashing. CDI - Food handler educated on proper handwashing and rewashed their hands properly. Improvement noted from previous inspection. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
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. Observed plate holding a customer’s order which included a raw shelled egg stored above ready to eat steamed broccoli in the prep top. No physical evidence of contamination observed. CDI - Food handler instructed to remove plate.
REPEAT VIOLATION: 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 over raw beef in reach in cooler. CDI - PIC changed storage order to correct order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed chlorine sanitizer at low temperature dish machine with a concentration of 0 ppm. Dish machine had been in use since 10:00 AM according to employee. CDI - PIC reached out to Ecolab and facility voluntarily closed for repairs to equipment. Ecolab technician arrived onsite and repaired equipment. Sanitizer concentration now at 50 PPM.
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food build-up on blade of can opener and its base. Equipment not used today, per PIC. CDI - PIC transferred can opener and base to the 3-compartment sink to be washed, rinsed, and sanitized. -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed chicken wings cooling since 10:30 AM in the reach-in unit. Chicken wings temped at 86 F during inspection. CDI - Product voluntarily discarded by PIC. -0-
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. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F inside prep unit since 10:30 and overnight. Refer to temperature observation chart. Items holding > 41 F due to unit malfunctioning. Ambient temperatures registered at 48 F during inspection. No temperature logs could be procured during today’s inspection. CDI - Products from 10:30 AM were quickly transferred to WIC/WIF units, foods left inside the unit overnight were voluntarily discarded. -3-
***PIC has reached out to a refrigeration specialist and scheduled repairs for 2/7/25. VR visit required.
***Facility will be placed under a risk control plan due to non-compliance with cold holding as cited in the previous 6 inspection reports.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on tomato sauce made yesterday. CDI - Product labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed 1 ct of cooked beef and 2 cts of cooked chicken held past the 7 day requirement (1/30-2/5). CDI - Items voluntarily discarded by PIC. -1.5-
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.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 (1 ct) of chicken wings cooling in high density inside deep metal pan and in the prep reach-in unit since 10:30 AM. CDI - PIC voluntarily discarded product due to not meeting 2 hour parameter. Points scaled back due to improvement noted. -0.5-
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. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw barramundi thawed improperly and not removed from the reduced oxygen packaging in the WIC since last night. CDI - PIC voluntarily discarded product. -1- |
|
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 foods in the WIC and bags of dry goods in the back room stored on the ground. CDI - PIC removed from floor. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets holding wiping cloths with sanitizer at 0 ppm quat. CDI - sanitizer remade. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles resting on top of various dry goods inside of their containers. CDI - Scoop handles inverted. -0-
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed butcher’s knife and tongs stored in standing water at the line. CDI - Food handler removed water. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 personal food and beverage stored with resale foods on speed rack in the WIC and dry goods in back room. -0- |