| 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 the responsibility to report Salmonella nontyphoidal. CDI - EHS educated PIC about requirements and sent 2017 NC Food Code change information via email. -0- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed PIC not aware of requirement to have written vomiting and diarrheal event cleanup today. CDI - EHS educated PIC about requirement and sent example plan via email. Have a written plan available for all future inspections. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored over raw marinated salmon and raw chicken stored above raw pork on walk in shelves.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lettuce stored directly above RTE macaroni on cooling shelf in WI. CDI - PIC immediately corrected storage order and PIC educated food employees about proper storage order. -1.5- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked collards in WI cooling from previous day at 46F that have not left WI cooler for service at any point during day. CDI - PIC voluntarily discarded. -1.5- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer bottle stored on high shelf above prep table and motor oil and cleaning materials stored directly above hot box to the immediate left of the smokers. CDI - PIC moved these items to chem storage. -1- |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed deep portion of cooked collards cooling from previous night with tight lid and no active stirring at 46F this afternoon. Food has not left WI cooler. CDI - PIC voluntarily discarded. REPEAT RISK CONTROL PLAN DISCUSSED TODAY AS THIS IS THE 4TH CONSECUTIVE INSPECTION WITH FULL POINT DEDUCATION FOR COOLING METHODS. -1- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw turkey thawing in 5 gallon bucket of standing water. CDI - PIC moved turkey to strainer for proper thawing under cold running water. EHS discussed the definition of cold running water with PIC (
|
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed serving scoop stored in water at 78F. EHS discussed with PIC options for storing serving scoop. -0- |
|
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 wet nested glasses in bar, standing water in salad strainer and wet nested metal and plastic pans on drying shelf near WI. Separate these and allow to air dry prior to stacking and storage. -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 clear to-go boxes, black to-go bowls and other to-go items stored with FCS facing up. Invert these to prevent contamination. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed missing handle on hot box to the immediate left of smoker. Repair or replace. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.12 Prevent a cross-connection between potable and non-potable water sources. -P Observed hoses for detergent and sanitizer in 3-comp sink completely submerged below the flood plane of the water levels. CDI - PIC elevated these hoses to allow an air gap. Keep hoses above the flood plane to prevent a cross-connection. -0- |