| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC not aware of requirement to report Salmonella nontyphoidal and currently using older version of Form 1-B, signed by employees during onboarding, with the Big 5 listed, not including Salmonella nontyphoidal. CDI - EHS discussed changes associated with 2017 NC Food Code adoption and EHS sent via email new information and summary of changes, including newest version of Form 1-B. -0-POINTS NOT DEDUCTED TODAY AS THIS IS THE FIRST INSPECTION FOLLOWING THE 2017 NC FOOD CODE CHANGES. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employees at front counter handling customer payments and then preparing drinks without handwashing. CDI - PIC instructed handwashing. EHS reminded PIC to ensure food employees remember when to wash hands. -0- |
|
16
|
1.50
|
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. For more information please visit: http://meck.co/FoodSafety 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 .
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 .
Observed buildup on surface of cutting board at prep unit used for sandwich prep and on cutting board near rear prep sink. Per food employee, these cutting boards are used as food contact surfaces and are only cleaned once a day. EHS observed food placed directly on cutting boards during inspection. CDI - EHS educated PIC on required cleaning frequency of food contact surfaces held at room temperature. PIC cleaned cutting boards again. EHS reminded PIC to look for and address buildup in deep gouges and grooves on cutting surfaces. Replane and replace cutting surfaces as needed to help keep surfaces smooth and easily cleanable. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed working containers in prep unit of tuna and brie with 8 day date marking and an expiration date of 03/22/2022. CDI - Products voluntarily discarded and EHS discussed proper and consistent date marking, dating TCS foods no longer than 7 days, counting prep/open date as Day 1. -1.5- |
|
28
|
1
|
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 generic spray bottles unlabeled and containing quat sanitizer. CDI - PIC labeled these after EHS pointed out there is a check list containing different chemical names. Check mark one of these or place common name on bottles. CDI - PIC check marked bottle indicating sanitizer.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane aerosol bottle stored directly above clear film for food. CDI - PIC moved these to lower shelf. -1- |
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed densely packed slices of brie cooling in reach in cooler with lids snapped in place at beginning of inspection at 43F. Product was checked after 20 mins and cooling rate was 0 degrees/min. CDI - PIC vented lids and spread out brie into multiple containers. PIC stated the product had been out of the reach in to restock prep station Brie voluntarily discarded after cooling on dropped .4 degrees in 20 more mins. -0- |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed 3 degrees difference during calibration between EHS thermometer and facility thermometer. Facility thermometer constantly read 34.9F and did not change after stirring. EHS thermometer was reading 31.9 and changing over time. CDI - Setting checked by PIC to ensure thermometer not in HOLD mode. New thermometer placed in service. -.5- |
|
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 watches and bracelets on arms of food employees preparing food for customer orders. Removed these items prior to beginning food prep and handling exposed food. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed exposed lip area to customer coughs, sneezes, etc. at Prepaid/Pick Up order counter. Protect the lip area of single use cups to prevent cross-contamination. Shields may be used or stack of cups may be reduced so that the top cup has the lip area protected by the storage container. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 buildup on low shelf of prep table behind baking section and on high sections of cooking equipment under hood. Observed debris inside drawers located at prep table in center of kitchen. Clean these areas often enough to prevent buildup. -0- |