| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed a non-food employee in the kitchen grab Ready to Eat food with unwashed, bare hands. Ensure that the PIC is responsible for enforcing all rules in the code for food safety and handling, including, proper handwashing, no bare hand contact of RTE foods, and non-food employees exclusion from the kitchen and food. PIC was not yet present in the inspection at the time of the event. -CDI- food was voluntarily discarded and once the PIC was told of what happened he had a discussion with his staff as well as the non-food employee. Ensure that continued food safety and handling rules per the code are met and enforced with staff.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the start of the inspection. -CDI- The PIC Robert arrived to the facility about 15 minutes after the inspection started. Ensure that there is a certified food protection manager present at the facility at all times of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed a non-food employee enter the kitchen, flip up the hot holding sausages with his bare unwashed hands, grab a sausage and then proceed out of the kitchen. Ensure that anyone handling food is washing their hands prior to doing so. Ensure that RTE foods are not being handled with bare hands, Ensure that non-food employees are not present in the kitchen handling food. -CDI- Sausages were voluntarily discarded. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed a non-food employee come into the kitchen flip up the hot holding sausages lid, grab food with his bare hands, and walk out of the kitchen. Ensure that non-food employees are not present in the kitchen, ensure that bare hand contact is not done when foods are in the RTE form. Ensure that only kitchen staff members are operating with or around food. -CDI- The breakfast service was ending, and the hot held breakfast food was voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over top of washed produce in the WIC as well as over top of RTE sweet potatoes and salad. Ensure that unwashed produce is stored beneath washed produce and RTE foods. -CDI- PIC adjusted the storage order.
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 scrambled eggs, sausage, and fried egg on hot line all recorded below 135F. Ensure that all hot foods are maintained in hot holding at 135F and above. -CDI- foods below 135F were voluntarily discarded.
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 heat treated beets present in a non-commercial piece of refrigeration holding above 41F. Dates on the beets showed that they were in the refrigeration since yesterday. -CDI- food above 41F was voluntarily discarded.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a mixed container of salt and pepper unlabeled. Observed large plastic bottle of salt unlabeled. Observed a plastic bottle of pepper unlabeled. Ensure all working food containers are properly labeled to identify their contents. -CDI- food employee labeled spices. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small RIC present in the facility holding TCS foods with that was not ANSI certified or equivalent. Ensure all required equipment is ANSI certified or equivalent. |