| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf.
Observed no active managerial control over the following priority and priority foundation items noted during the inspection: Cold holding, cooling time and temperatures, cooling methods, toxic chemical labeling procedures and hand washing sink usage. CDI - Employee and PIC onsite educated on critical items; please see item numbers below for more details and corrective actions. -1-
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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.
Observed employee and PIC dumping contents from spray bottles and containers inside the front hand sink. CDI - Both individuals informed of hand washing sink limitations. -1- |
|
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 41 F within 4 hours. - P.
Observed sliced tomatoes and cheese cooling since yesterday in the walk-in cooler. CDI - PIC voluntarily discarded foods. -0-
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 reach-in unit. Refer to temperature observation chart. Discussion with food handler and PIC revealed that these were transferred from the front prep line into in the unit last night. Upon further investigation, EHS discovered the unit was malfunctioning and holding internal ambient temperatures between 51-55 F. CDI - PIC reached out to refrigeration technician for repairs and all items were voluntarily discarded by food handler and the PIC. 3 day verification required. -1.5-
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. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
Observed two unlabeled and one mislabeled chemical spray bottles stored at the mop sink. 1 of 3 found labeled as water was identified as glass cleaner, the remainder were identified as chlorine and degreaser. CDI - PIC discarded glass cleaner spray bottle and labeled the remaining spray bottles. -2- |
|
33
|
1
|
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 cheese and sliced tomatoes in the cooling process since last night not meeting the cooling parameters (see #20). Products were discovered cooling covered in high volume/densities in the walk-in cooler. Discussed effective cooling methods with PIC (i.e. smaller quantities, spread across flat sheet pans and left uncovered under the condenser fans). CDI - PIC voluntarily discarded foods. -1-
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 |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed exterior doors being propped open. PIC explained that the doors are being left opened due to limited airflow as the facility’s HVAC unit compressor is non functional. PIC revealed that an HVAC technician is scheduled to arrive during the day to repair and restore air conditioning to the facility. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple flat sheet pans stacked and wet nesting on right drain board of 3-compartment sink. Store utensils in a manner that facilitates air drying. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed reach-in unit unable to maintain TCS foods < 41 F. Repair.
4-502.11(C) Maintain air thermometers in good repair and accurate.
Observed under counter reach-in unit with out air thermometer. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register). Repair. |