| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored over RTE foods in the WIC. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large containers of brown stew chicken and oxtails that were prepared the previous evening per PIC. The brown stew chicken was 49F and the ox tails were 46F. Observed peas from previous day at 48F and rice at 50F. CDI-PIC voluntarily discarded all items that did not cool to 41F or below within 6 hours. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cooked noodles, cheese sauce, raw chicken and oxtails in WIC above 41F. Establishment has no other cold holding unit except for a reachin freezer. Establishment is voluntarily closing until unit can be fixed and maintain TCS foods at 41F or below. VR required within 3 days. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household HotShot foggers on site during inspection. CDI-PIC removed product from establishment.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed ibuprofen stored above prep table. CDI-Employee moved ibuprofen to first aid kit. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 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 foods that missed cooling window in large, deep containers that are not actively stirred during cooling process. CDI-PIC voluntarily discarded foods that did not reach 41F within 6 hours and EHS discussed improved cooling methods with PIC, like cooling wands, active stirring, ice bathes, and shallow pans. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed screen falling from wall that protects exterior opening.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroach and live fruit fly. Increase professional pest control. |
|
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. Observed buildup and debris on food storage racks inside WIC and shelving above prep space. Observed food splash on equipment. Increase cleaning frequency. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed an accumulation of boxes outside of dumpster. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue on walls throughout kitchen and buildup under the 3 comp sink. Increase cleaning frequency. |