| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 several managerial gaps during inspection today including monitoring temperatures and cooling of TCS foods. Ensure food temperatures and equipment are monitored. CDI: EHS discussed food safety management system aspects including active managerial control during inspection. EHS referenced items in the checklist linked below.
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. |
|
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 protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
20
|
1.50
|
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 mashed potatoes, gravy, salads, and Cole slaw cooling in walk in cooler that is not operating correctly. Cooler was holding at 51F. CDI: Items moved to the walk in freezer to rapidly cool as they were within the time parameters.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler and front counter Pepsi cooler holding items above 41F. CDI: Products not received or prepared fresh in the last 4 hours were voluntarily discarded. Other items relocated to working coolers. Product disposition form filled out today for walk in cooler. Maintenance technician arrived on site during inspection and began repairing coolers. VERIFICATION REQUIRED within 3 days (4/20) to confirm cooler is repaired. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. Improvement from previous inspection as all work out of refrigeration units were cold. Products above 41F were filled from the walk in at lunch time. These items were discarded.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC procedures on site for chicken held in the warmer. CDI: Procedures filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items held on TPHC not marked with a time. CDI: Product voluntarily discarded and fresh product cooked and properly placed on TPHC. |
|
33
|
0
|
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 slaw, lettuce, tomato, mashed potatoes, and gravy cooling in deep covered containers, some in a walk in not working correctly. CDI: Products spread out and moved to walk in freezer.
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 |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant amount of flies present in kitchen. PIC recently installed a fly fan on the back door. EHS advised pest control be used to knock down flies and then proper physical controls such as using screens and the fly fan when the door is open.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door in the back of the facility with large gaps between panels that could result in pest entry. Consider replacing with a different type of screen. REPEAT VIOLATION Points not escalated as PIC did install fly fan which could assist going forward. Ensure slogan is on when door is open. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with bracelets. |
|
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 doors on reach in cooler are damaged. Observed gaskets on reach in doors of prep top split and damaged. Observed several areas of walk in cooler walls peeling and rusted. |
|
49
|
0.50
|
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 back side of walk in cooler compressor with build up. Observed ice build up on walk in cooler compressor. Observed grease build up on several pieces of equipment in kitchen as well as build up on shelving in the walk in cooler. Ensure more frequent cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI: Dumpster door closed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 cracked and damaged floor tiles in main kitchen, particularly near ware-washing. Repair/replace so floor is cleanable and does not harbor moisture or food debris. PIC has purchased product to repair the flooring that is damaged in the kitchen and plans to do so one Sunday coming up when the facility is closed. Observed walls with raw wood exposed in dry storage area. PIC has purchased paint for the area and plans to do so one Sunday coming up when the facility is closed. REPEAT VIOLATION Improvement made as PIC has a plan in place for repair.
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. Observed a few absorbent ceiling tiles particularly near the breading area. |