| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
REPEAT. 10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Observed no verification method for ensuring staff are trained on the employee health policy. A return visit will be made within 10 days to verify. (-1)
English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed empty soap dispenser at only kitchen hand sink. PIC had to leave kitchen area to procure soap.
CDI- Soap refilled. EHS advised soap must be present at the hand sink and during all operating hours. (-2) |
|
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 commercially heated skillet potatoes and scrambled eggs in oven for hot holding at 127-133F. PIC and written procedures onsite state the intention for reheated foods prior to placement on the serving line in hot holding. EHS advised PIC that hot holding is not maintained at current oven settings. To use TPHC after initial reheat, foods must be labeled with start time.
CDI- Potatoes and eggs reheated above 165F in oven. (-0) |
|
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 shredded cheese, whipped butter, and cream cheese between 47F-60F inside mini cooler stated to be in cold holding. EHS advised PIC that mini cooler cannot maintain 41F or below with frequent opening and TPHC should be used.
CDI- All items above 41F voluntarily disposed. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed shredded cheese dated for 08/07-12/28, which PIC confirmed was purposeful. EHS provided education on date marking, and that shredded cheese must be dated no more than 7 days after opening commercially sealed package. Also observed opened packages of skillet potatoes and gallon of milk without date marks, which will be kept onsite more than 24 hours.
CDI- Cheese voluntarily disposed, EHS confirms opening date of milk and potatoes, PIC date marks. (-1.5) |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
REPEAT. 10 DAY VR.
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 written procedures for TPHC onsite. A return visit will be made within 10 days to verify. (-3)
Form here:
English-https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Spanish-https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Observed slacking sausage patties in 3 comp sink basin.
CDI- Sausage returned to RIC. (-0) |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple wet and soiled wiping cloths on prep top without sanitizer bucket set up for their storage. EHS advised PIC to set up buckets with sanitizer for their storage. (-1) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed non-ANSI/NSF mini cooler not able to maintain proper cold holding of TCS foods. EHS advises PIC to replace with commercial unit and not use cold holding in mini cooler unable to maintain 41F or below. Foods inside must be labeled daily for TPHC. (-0)
4-501.11 Maintain equipment in good repair.
Observed one of two reach in coolers out of repair and not being used to store TCS foods. Amount of cold holding equipment is still adequate for the operation. |