| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
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. Observed no certified food protection manager present in facility at beginning of inspection. PIC, Dustin, is not a certified manager. Certified manager arrived on site approximately 40 minutes after beginning of inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. For more information please visit: http://meck.co/FoodSafety 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 . Observed pan of pulled chicken cooling overnight in WIC still at 46f and pan of rice cooling overnight in WIC still at 48f. CDI - both items discarded. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed pans of beans, edamame, and corn in WIC and quinoa in flip top with no date marking. PIC noted they were carryover from previous day but date marking information had been removed. CDI - discarded.
EHS also recommends reviewing date marking system for portioned sauces. Some sauces observed in process of portioning with prep date of yesterday, however, once portioned the prep date was changed to today’s date. The establishment is using a shelf life shorter than the allowed 7 days for TCS foods, however, the overall system is not accurately reflecting the actual prep date of the products and multiple date batches flow through the facility regularly. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 facility is using TPHC for solterito which EHS observed in flip top unit with no timing at 9:20 am. When EHS discussed with PIC short time later, the product was observed to have a time added of 9:28 which was after the product was initially observed. Employee noted that he had pulled the item from the WIC around 9 am to set up flip top and forgot to add time. CDI - time on solterito corrected to 9 am. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer dispenser labeled as providing sink and surface sanitizer product actually dispensing quat sanitizer product. Source container supplying sink labeled sink and surface sanitizer. After questioning, PIC determined that establishment was out of sink and surface sanitizer so employee refilled the supply container with quat sanitizer from bulk bucket. CDI - PIC corrected product identification to accurately reflect quat sanitizer and provided accurate test strips for the product. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 please visit: http://meck.co/FoodSafety 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 . Observed deep bulk pan of tightly packed pulled chicken and deep pan overfilled with rice cooling at improper rates in WIC. CDI - both items discarded. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 case of frozen peppers not received as part of delivery today stored on floor under shelving in WIF. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados cut and in process with stickers remaining indicating have not been washed. PIC noted that he thought avocados were received pre-washed, but items observed in bulk unwashed form in storage.
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed establishment is using EcoLab fruit and vegetable antimicrobial wash from wall mounted metered dispenser. No test strips were available to test concentration of product. CDI- PIC acquired test strips during inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans stored stacked together wet on clean utensil racks. |