| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: REHS picked two employees at random to see their proof of being informed of reportable symptoms and illnesses. Management could not produce documentation for one employee. CDI- employees given sign-off form to be reviewed and filled out while on site.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw bacon 53.0 F in protein prep cooler. Raw bacon 54.0 F in WIC. Found chicken nuggets 53.0 F in cold drawer. Found corn dogs 53.0 F in cold drawer. Found corn dogs 54.0 F in cold drawer. CDI- all voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Cole slaw going onto TPHC was 43.0 F. TCS food being placed on TPHC when above 41.0 F. Written procedures clearly state cold food must be 41.0 F or below when removed from temperature control. Cheese, cabbage for slaw, raw bacon, all discarded for being above 41.0 F when attempting to be placed on TPHC. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Found many TCS foods above 41.0 F. PIC states maintenance and service technicians have been needed frequently for each refrigeration unit. Return visit within 10 days to check on serviceability of all refrigeration. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No chlorine test strips could be produced during inspection. Return visit within 10 days to verify facility has obtained test strips. |
|
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. Shelving in WIC accumulating build-up. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors during inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Litter on ground in enclosure. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Small section of ceiling tile missing over 3-comp sink. |