| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM leave before inspection was complete, no other manager or food employee able to verify CFPM status. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
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 no signed acknowledgment of EHP. -CDI- EHS provided PIC with copy and employees signed it at time of visit. -1-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
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 blocked handwashing sink at FOH. -CDI- PIC relocated items.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning sponge stored in handsink. -CDI- PIC removed items and handsink was cleaned.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from handsink near chicken station. -CDI- PIC provided paper towel roll. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw chicken wings cooked between 141-192F. -CDI- PIC placed items back in fryer to cook above 165F. -0- |
|
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- Observed items hot holding below 135F at self-serve area and consumer grab n go area. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5-
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in consumer grab and go area, display case, and chicken station above 41F. Refer to temperature chart. Per PIC, some items had been out for prep. -CDI- PIC placed items in WIC to cool back down. -0-
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 meats being sliced, placed in ziploc bags and then directly in consumer grab and go area. -CDI- EHS educated PIC on proper cooling methods and items were opened and placed in WIC to cool back down. -0-
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with items stored as clean. **REPEAT** -1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed one slicer not in use due to needing repairs. Observed WIF starting to go out at time of visit. EHS observed WIF to not feel very cold and that an icicle that was on the sprinkler system was melting. EHS checked ambient air and observed it between 29-30F. EHS checked temperatures of TCS items and observed temperatures between 29-30F. Facility is a deli/bakery, primarily, bakery items are held here, however, there are some raw frozen chicken wings and tenders that are also held in unit. PIC able to move TCS items to another freezer in store (as it is a food lion and there are other freezers available) and will put in a service request. **10 DAY VERIFICATION REQUIRED* -0.50 |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 103F during manual warewashing. -CDI- PIC corrected to above 110F.
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee placing items in sanitizer, after washing without following a rinse step. -CDI- EHS educated food employee on proper procedures and items were placed in rinse water. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paper towel dispenser at chicken station not functioning. PIC stated that batteries may need to be replaced. Repair. Observed some missing ceiling tiles by WIC. Replace. -0- |