| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM on site for first half of inspection. PIC was home and told to come in for inspection. Must have back up certified manager in the even of absences.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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
Observed intern, temp employee, that has not gone through training for health policy as the permanent staff. Notified PIC that all food employees must go through proper training and made aware of reportable illnesses and symptoms. CDI provided EHP agreement to go over with staff and sign on site.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food employee who went to hand sink to rinse hands without soap and put on gloves to prepare food. CDI hands washed for full 20 seconds with soap and water.
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee rinsing hands in prep sink where produce was being washed. CDI hands washed at hand sink.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
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 ice dumped in first hand sink near dish machine. CDI ice removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink close to walk in without any soap available. CDI soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by dish machine without available paper towels. CDI batteries changed and towels available. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed cooked wings at 59-49F from the night before in reach in unit. CDI items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed items in prep unit closest to dish machine holding TCS items above 41F. CDI items just placed in unit and placed back in walk in to cool down. Observed reach in unit that was holding TCS items where the center was 41F and the exterior was above 41F. CDI unit was beginning to fail and PIC moved items to walk in to cool down. Maintenance came down to check and service unit. Verification required. Repeat.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed pico labeled 10/31 in walk in. CDI product discarded. Observed 10/31pico labeled 11/7 in prep top. CDI product discarded. Observed salsa labeled 11/7 dated from 11/6 in walk in. CDI date changed. Observed sauce from 10/15. CDI items discard. Repeat.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed ham chub, heavy creamer, cubed chicken, cubed fruit mix, salsa, and lettuce not dated. CDI items dated. Repeat
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed lunch and dinner catering menu missing asterisks and verbiage for disclosure. PIC stated he amended the menus by hand but corporate reprinted the original menus without corrections. Verification required.
*This is the third inspection with the same issue. Continued noncompliance can result in permit action. |
|
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
Observed wings finishing cooling in covered plastic container from the night before. CDI items discarded. Observed au jus that was prepared this morning cooling in covered deep plastic container in walk in. CDI items spread out in uncovered plastic container. Suggest facility use cooling logs to check items are dropping in temperature within proper time parameters.
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 . |
|
49
|
0
|
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 shelving in need of cleaning. Repeat. |