| 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 PIC on duty with non food protection management certification. PIC verified knowledge via answering questions during inspection.
Note: Observed posted ServSafe certificates of usual on duty managers (Robert Stringer, Donald ‘Lee’ Tuttle, and Meagan Wallace) as having expired on 03/20/2023. Establishment shall verify that a CFPM with an unexpired certification is available at all hours of operation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one (1) carton of raw shell eggs stored above sour cream and butter in WIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pot of thawing vegetable soup in WIC stored beneath unwashed strawberries and cucumber. Observed two (2) TCS food items (Beef taco mix and chicken taco mix) stored below unwashed strawberries in prep line RIC. CDI - EHS reorganized storage spaces to prevent potential contamination. EHS provided storage order charts for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 pans of cooked mushrooms, peppers, and onions at grill at temperatures ranging from 110F to 133F. Line cook noted that these items had been cooked approximately one hour prior. CDI - Items were rotated to flattop grill for effective corrective reheating and hot holding.
Note: EHS observed TPHC documents for grill items (mushrooms, peppers, and onions) presented by PIC. However, TPHC instructions specify that should TPHC be used, bins will be labeled with start and end time. Facility shall either use TPHC procedures, labeling items at grill with start and disposal times, and disposing of them accordingly, or maintain hot holding by keeping cooked vegetables over an active source of heat.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed concentrated bins for wiping cloths at grill and prep lines without proper labeling. CDI - EHS labeled sanitizer buckets using dry erase marker. |
|
33
|
0.50
|
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 chicken taco mix and beef taco mix cooling from preparation in prep line RIC cooling with lids on. Observed cooling rates were insufficient for reaching 41F. CDI - EHS rotated items to main WIC with lids off and actively stirring to effective reduce temperature to 41F within 4 hours.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of food (frozen chicken in Main walk in freezer, tomatoes at dry storage area) stored directly on the floor. Elevate to prevent potential contamination. |
|
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 (line cook) with a wristband while engaged in food preparation. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed line cooks storing in use wiping cloths in aprons and belt lines. Dry wiping cloths shall be stored at prep table surfaces and maintained free of soil and debris; place in use wiping cloths in sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of in use sanitizer at prep line stored directly on the floor. CDI - Bucket was elevated to nearby adjacent shelving. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed door handle of main WIC freezer with loose handle and no latch on the adjacent wall to form a self closure. Door is elsewise functional and capable of being closed by force. Repair door handle and latch as needed to maintain tight seal and self closure at freezer door. |
|
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 cut portion of dry wall in female restroom, covered by plastic liner and sealed with painters tape. PIC stated that building owner was performing maintenance to building. |