| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one two (2) packages of unwashed produce (berries and green peppers) stored over ready to eat food items (angel food cakes and ready to eat chicken, respectively) in WIC. CDI - EHS and food employees reorganized storage order to prevent potential contamination. EHS provided storage order guides for WIC and standing units to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. - Observed four (4) packages of cut swiss cheese (8:42 a.m. on day of inspection) above 41F. Observed one (1) cooked rotisserie chicken in Hot/Cold Display at 44F, after more than six hours cooling. REPEAT.
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 several (more than six (6)) salads packaged on day of inspection in floor cooler unit above 41F. Observed four (4) packages of cut swiss cheese, packaged at 8:42 a.m., above 41F in sandwich cooler underside.
CDI - PIC voluntarily disposed of out of temperature food.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed numerous (more than twenty) TCS food items (packaged bbq chicken and tenders, packaged salads, etc.) in floor unit coolers at above 41F. PIC verified that these items had not been moved in more than 4 hours.
PIC voluntarily disposed of TCS foods in floor units. A verification will occur no later than 09/14/2023
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 . |
|
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 recently approximately eight (8) recently prepared (about two hours prior) pulled rotisserie chicken packages in Hot/Cold Display at 49F. All other items in the unit were observed at 41F or below. CDI - PIC rotated packages to walk in freezer for corrective cooling. EHS provided cooling ambient and two step cooling charts to PIC. REPEAT.
Note: No escalation in point deduction. Cooling items appear to be fewer since previous inspection, and failed cooling points appear to be due to improper cold holding equipment.
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 . |
|
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 (2) bottles (one of oil, one of sauce) at sandwich prep not labeled. |
|
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 approximately five (5) flies near trash cans of kitchen area. Properly clean non food contacts and contact pest controller to prevent pest entry. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (plating rotisserie chickens) wearing watch. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) single service packages throughout kitchen (chicken buckets, storage trays) with exposed food contact surfaces. CDI - EHS recovered exposed chicken buckets with partially open packaging and reoriented uncovered packages to prevent potential contamination. |
|
49
|
0.50
|
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 general cleaning needed on door tracts of meat case with food debris accumulating, as well as fryer surfaces, rolling carts and wrapping station non food contact. Clean as needed to prevent food soil. REPEAT. |