| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed multiple Priority and Priority Foundation violations during inspection. Observed multiple repeat Priority and Priority Foundation violations during inspection. Observed lack of managerial control with staff. More training and manager oversight required for department. 10 day VR required.
1 pt.
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. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed three wheels of cheese visibly moldy in WIC 2 during inspection. CDI - PIC voluntarily discarded.
0 pts. |
|
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 cooked chicken wings, cooked ribs, and cooked pork chops in hot case holding below 135F during inspection. CDI - Employee voluntarily discarded.
0 pts.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods across multiple units in department holding above 41F during inspection. Corner section of cheese display unit was actively storing TCS, EHS regulated cheese products despite facility agreeing to discontinue the use of this section during Risk Control Plan. Ambient in Prep Lowboy maintaining 42F. Maintenance contacted during inspection. All TCS foods that had been outside of proper temperature control for longer than three hours voluntarily discarded. 72 hour VR required.
Repeat. 3 pts.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 various TCS foods throughout various units in department baring the incorrect discard date, or being held past the proper discard date. CDI - Labels on food items still within proper holding window corrected to reflect proper discard date. Foods past expiration dates voluntarily discarded. EHS to follow up with long term compliance visit to assess if Risk Control Plan necessary.
Repeat. 3 pts.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no written procedures for pizza being held on TPHC during inspection. Observed no labeling method for pizza being held on TPHC. PIC was able to provide corporate provided time log, but did not have one filled out for the pizzas actively being held on time. PIC stated pizzas are placed out at the same time every day and discarded at the same time every day. CDI - EHS provided MCHD TPHC form. Pizzas voluntarily discarded.
1.5 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 various TCS foods being cooled in sealed, plastic containers in prep units or open air grab n go units during inspection. TCS foods not immediately moved upon EHS request were not cooling adequately. CDI - All TCS foods were moved to WIC and uncovered to properly cool.
0.5 pts.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed plastic quart container being used to dispense shredded cheese in pizza prep unit during inspection. CDI - PIC removed. EHS educated PIC on utilizing utensils with handles to avoid cross contamination.
0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plastic hotel pans being stored as clean wet stacked together during inspection. Ensure all equipment is properly air dried before stacking together.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed blast chiller broken and out of commission during inspection. Repair or replacement needed.
0.5 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash receptacles at handsinks next to deli grab n go and in cheese section during inspection. CDI - PIC placed trash cans at both handsinks.
0 pts. |