|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food employee unable to properly answer questions regarding required symptoms and illness to report. CDI- EHS discussed with PIC and employee about required symptoms and illnesses, provided update employee health agreement.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
20
|
1.50
|
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 establishment fail to cool pizza sauce to 41F or below within 4 hour parameter. CDI- PIC to voluntarily discard remaining pizza sauce after 10 hour parameter, due to variance parameters being met. SEE ITEM #33.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 (A) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. -P. Observed establishment holding RTU pizza sauce outside of time parameters. CDI- PIC voluntarily discarded batch. EHS discussed ensuring TCS foods are held as required within time and temperature parameters to remain in compliance. EHS will conduct future follow up visit to assess SOP. |
|
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. Observed multiple containers of pizza sauce, prepped in the morning, being maintained densely packed with tight fitting lids cooling at a rate below .12F/min. CDI- PIC had sauce removed to shallow pans without the use of lids to allow for effective cooling. Acquired bags of ice to create ice baths to increase rate of cooling. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flying insects in establishment. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed metal pans being wet stacked, preventing self-draining and air drying. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P.
Establishment needing back flow device for hose attached to faucet in can wash. CDI- EHS discussed with PIC, PIC had faucet turned off and hose disconnected. |
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