| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC that did not know danger zone temperatures, correct thawing methods, cooling methods, reheating temperatures, cold holding temperatures, or what test strips to use to test sanitizer concentrations. CDI-EHS provided food safety education and an alternative PIC arrived at end of inspection. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM inside establishment throughout inspection. PIC stated kitchen manager was off for the day and the general manager was out. CDI-General manager arrived and has CFPM certification. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee remove gloves and begin to don new gloves to prepare food without a hand wash. CDI-Employee correctly washed hands and then donned gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near stove and dish area blocked with two stacks of dish racks and a trash can. CDI-Employees moved racks so handsink would be accessible. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple large containers of chips stored uncovered. Observed uncovered chicken and guacamole inside reachin from previous night. Cover all containers of food that are not cooling to prevent contamination. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed queso and rice in hot holding below 135F. Reference temperature chart. CDI-Employee reheated TCS foods to above 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded cheese, shredded lettuce, and cooked corn in prep top unit above 41F. Reference temperature chart. CDI-Listed TCS foods were moved to the WIC to quickly cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 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 . Observed salsa verde with incorrect date mark. The squeeze bottle of salsa verde was labeled 7/9, but the larger batch of salsa verde was labeled 7/8. EHS asked employee if the contents of the squeeze bottle came from the larger container. Therefore, the squeeze bottle is incorrectly labeled. CDI-Employee corrected date mark. Ensure correct date marks follow food from original container to smaller containers. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed pesticides in dish washing area that were labeled for residential use only. Only use pesticides approved for commercial use. CDI-PIC voluntarily discarded household pesticides. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing and thawed ROP’d salmon in grill drawer and WIC. CDI-With instruction from EHS, employee removed salmon from ROP.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon that was removed from ROP then placed under running water to thaw. The water used to thaw the salmon was 83F. Observed shrimp thawing under running water that was 87F. CDI-Employee moved both foods to the WIC to thaw under refrigeration. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 two squeeze bottles containing a white substance on expo line without labels. |
|
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 wet stacking of stainless steel food containers. Utilize pyramid stacking or alternative methods to air dry. |