|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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 Interviewed one employee and they had some knowledge of employee health procedures. PIC was not able to produce certification that the employee has been trained. CDI, employee trained and signed employee health document.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
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 Corn salsa and Italian sandwiches at 45-48 F with 15 minutes remaining in 4 hour cooling window. CDI, items moved to blast chiller, The salsa achieved 41 F, but the sandwiches did not and were discarded.
Observed Monterey cheese cooling at 57, Grilled Cheese at 47, Ham sandwiches at 45, poached chicken 58, all with slow cooling rates. CDI Items, moved to blast chiller to finish cooling with 1 hour of cooling time remaining. Monterey cheese discarded by PIC
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings at 48-50 F and sandwiches in the hallway at 48 F. Items were sitting waiting to be transported to the large cooler for holding. Staff present were not be efficient with their transporting. After several minutes another cart with TCS food was sitting in the hall and staff present said they didn’t place the cart in the hall. CDI, items moved to walk in and cooled to 41 F. Ensure food is moved quickly to the large hallway refrigerator so that it does not warm up.
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
|
1
|
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 items cooled stacked on top of each other and covered. Re-established the cooling methods approved in 2025. Use sheet pans to cool these items in one layer and do not cover until the items are at 41 F. Establishment does not have the speed racks to handle the capacity, EHS recommends that HMS host purchase 8 speed racks for this kitchen to help with cooling capacity. CDI, items vented and moved to blast chiller.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the floors with some debris under equipment. Clean the floors more often, especially under equipment. Observed ceiling with dust, clean the vents.
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 some minor floor tile damage. Observed ceiling vents with chipping paint Keep the floors and ventsin good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in Large walk in refrigerator at less than 10 foot candles. Observed several lights not working. Replace damaged bulbs. |
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