| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC present at beginning of the inspection, Angela, was not a certified food protection manager. Store Owner, returned after delivering the food items. |
|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety. Establishment is using old employee health policy. CDI, emailed PIC updated document for all staff to review and sign. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have a written vomit and diarrheal plan. Copy of NC DHHS plan emailed to store owner. |
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Establishment was observed cooling lettuce and tomato prepared this morning at 10:00 am in the sandwich station and in the reach in at the front line. Tomato and lettuce in the reach was covered. PIC moved the items to the walk in and partially covered. One hour later the lettuce had cooled, but the tomatoes had not cooled. CDI, Had PIC move tomatoes to a metal baking pan and uncovered pan. The tomatoes cooled to 41 F within the required time frame. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Establishment was observed cooling lettuce and tomato prepared this morning at 10:00 am in the sandwich station and in the reach in at the front line. Tomato and lettuce in the reach was covered. The sandwich line isn’t designed to cool foods quickly. Use the walk in and shallow pans instead. CDI, PIC moved items to the walk in and place in uncovered shallow pans. Tomatoes were placed on sheet pan. |
|
39
|
1
|
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 containers of oil and vinegar stored under the front line sink. CDI, products moved by PIC. |
|
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 the PIC wearing a watch while preparing food. |
|
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 wall shelving starting to rust at the 3 compartment sink. Replace the damaged shelving. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in the walk in refrigerator below 10 foot candles. Increase lighting by adding a light bulb with higher light intensity. |