| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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- Observed no written vomit or diarrhea clean up procedures present in the facility. PIC could not provide procedures. -CDI- EHS provided vomit and diarrhea clean up procedures to PIC.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a buildup of gray biofilm present in the ice machine. Ensure ice machine cleaning thoroughness and frequency is increased. |
|
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 large containers of ambient prepped lettuce and tomatoes that PIC stated were prepped at 9:00 A.M. EHS took a temperature of the food items at 12:55 p.m. food was above 41F. Another temperature was taken at 1:00 p.m and ambient prepped foods were above 41F -CDI- PIC voluntarily discarded all food that missed the cooling window.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple chicken nuggets in the HH drawer on the make line below 135F. PIC stated that it was because the drawer was not closed properly. -CDI- PIC voluntarily 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 . |
|
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 multiple packages of ham and multiple packages of shred cheese in the WIC above 41F. Ambient temperature of the WIC was 46F. PIC called cooler tech during the time of the inspection. All other TCS foods including Sliced cheese, Liquid Egg, and milk were at 41F or below. Whole tomato's and lettuce food were received at 41F or below. -CDI- PIC voluntarily discarded all out of temperature food. PIC kept the WIF door open to keep the ambient temperature down in the WIC until fixed. Cooler tech arrived and adjusted coolant levels and properly adjusted WIC. Ambient reading of 40F was recorded at the end of the inspection.
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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed containers of lettuce below the make line with a discard time of 1:00 pm. Lettuce containers were still present below make line at 1:18 pm. Ensure all food is discarded at the end of the 4 hour window. -CDI- lettuce voluntarily discarded.
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 lettuce removed from refrigeration and placed into TPHC at 1:52 pm. The discard sticker present on the lettuce was 6:00 pm. Facilities TPHC procedures for lettuce are 4 hours. -CDI- PIC properly labeled the lettuce with a 4 hour discard time. |
|
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 tomato’s and lettuce cooling stacked tightly in plastic containers with lids on. Tomatoes and Cut lettuce missed the cooling window of 4 hours. -CDI- PIC voluntarily discarded all foods that missed the cooling window. EHS educated PIC on best methods for cooling.
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
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 multiple squeeze bottles of different sauces at the make line with no label present. -CDI- PIC labeled unlabeled sauces. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employee with no head covering working with food in the back of the facility. Ensure all food employees are wearing hair restraints in the facility. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed condenser fan of the WIC not working at time of the inspection as well as a buildup of ice on the condenser in the WIC. Ensure all equipment is maintained in good repair. -CDI- Cooler Tech arrived during inspection and stated that coolant levels were adjusted and fridge will now function properly. Ambient temperature of 40F. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 a buildup of food debris and residue present on the side of cooking equipment, side of the ice machine, rolling carts in the facility, and on shelving. Ensure non food contact surfaces are maintained clean. |