| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
20
|
0
|
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 turkeys cooling in open air grab and go cooler with approximately 1 hour left to cool to 41F still at 60F. CDI: Products placed in the walk in cooler to rapidly cool.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed no date marking for items in prep top cooler. CDI: PIC prepared the items and was able to date mark them for when she prepared them. Observed ready to eat ham portions date marked for 10 days in the reach in cooler. Items were not held past 7 days today. VERIFICATION REQUIRED within 3 days to ensure ready to eat items are held for 7 no more than 7 days from date of preparation. Observed no date marks on items pulled from frozen to indicate initial prep date or thaw date. Items were marked with discard date for 3 mos from when frozen only. CDI: Items marked to reflect the remaining number of days to be held.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 prepared today such as glazed turkey, slider sandwiches, potato salad, and chicken salad cooling in grab and go case; potato salad and ham salad cooling in reach in part of prep top, and sliced ham and sliced tomatoes cooling in prep unit. -CDI- Items in prep top cooler cooled at proper rates rise. EHS educated PIC on proper cooling methods and items in the grab and go cooler were relocated to the walk in cooler and properly cooled. REPEAT VIOLATION
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed no lid on chest freezer under counter. Only non-TCS desserts in freezer however items were not frozen to the touch. PIC indicated during the holidays TCS items are stored here. Ensure that TCS items in this unit remain at 41F and below and unit is used correctly. Observed shelving chipping/peeling and rust on the shelves used in dry storage. |
|
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 interior and exterior surface of prep unit in need of cleaning. Increased and more thorough cleaning frequency recommended. Observed some build up on shelf where microwave is stored. Observed significant ice build up in all 3 chest freezers. Ensure units are defrosted regularly. Observed utensil holder at dirty part of sink with significant build up. Ensure holder is cleaned regularly to prevent build up. Observed spill under cabinet near drink machine. REPEAT VIOLATION |
|
54
|
0
|
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 doors open on regular and cardboard dumpsters.
NOTE: This is a shared dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 BOH missing front panel. Repair or remove dispenser. REPEAT VIOLATION Paper towels are available and not at risk of being contaminated. |