| 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 the following risk factors not under control during my inspection: improper holding temperatures and cleaning/sanitizing equipment. Please see items number below for more details on observations during this inspection. CDI - Provided education
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks stored on middle of shelving over food supplies for facility. CDI - PIC relocated and explained why employee drinks can be a source of contamination with food supplies for the facility. |
|
16
|
0
|
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. Observed food debris and a bowl that had gone through the dishmachine to be cleaned and sanitized. CDI - PIC properly washed and sanitized the bowl.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in between the grills holding at a temp of 94F. Chef stated that the chicken was cooked 20 minutes ago. CDI - PIC voluntarily discarded.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the pizza prep cooler temped above 41F (see temp chart) chicken, mozzarella, pizza sauce,cut ham, sausage, cheese mixture. TCS items in salad prep temped above 41F: quinoa, cut tomatoes, hard boiled eggs, feta, spring mix, cut lettuce. Observed TCS foods in the cooler drawers temped above 41F: shredded chicken, shrimp, grouper, cooked ribs. Observed chicken wings in prep top cooler (across from fryers) above 41F. Observed chicken wings in upright cooler (in front of dishmachine) above 41F. Observed TCS foods in condiment prep top cooler above 41F: salsa, marinara, and ranch. All units had ambient air of 41F and below and maintaining. During my observations cooler doors, drawers and prep top lids were not closed entirely or filp tops were not on causing TCS products to increase in temperature. CDI - PIC voluntarily discarded all of the TCS foods above.
***INTENT TO SUSPEND ISSUED: 15A NCAC 18A.2653: Failure to maintain safe holding temperatures for cold TCS food ***
CREATE A RISK CONTROL PLAN ON HOW YOUR FACILITY WILL MAINTAIN, MONITOR AND VERIFY COLD HOLDING IS SAFELY EXECUTED IN YOUR FACILITY
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 . |
|
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 Observed shredded chicken, shredded pork, hard boiled eggs, cut ham, grilled chicken not date marked. CDI - PIC voluntarily discarded these foods as we could not determine when they were prepped.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed middle prep top cooler cutting board heavily scratched and scored. Replace |
|
49
|
1
|
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. Food accumulating interior of refrigeration and freezer units.Clean and maintain. Observed gaskets on all refrigeration units accumulating food debris. Clean and maintain. Observed wire shelving throughout accumulating food residue and sticky residue. Clean and maintain. |