| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC in facility. CDI: PIC arrived half way through inspection.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
2-103.11(A-P)
PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of managerial control in facility and PIC is not ensuring that the rules in the food code are being met. EHS observed issues with cold holding, cooling methods, TPHC, storage order, personal hygiene, handwashing and hot holding. CDI: EHS educated PIC on proper food safety and a verification visit will be conducted to ensure PIC demonstrates knowledge.
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. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touching face then proceed to handle fryer baskets with chicken. CDI: PIC instructed employee to re-wash hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at front hand sink. CDI: PIC placed roll of paper towels at hand sink. REPEAT. |
|
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. Observed raw chicken being stored over raw shrimp and raw beef in WIC. CDI: PIC rearranged storage order to meet compliance. EHS educated PIC on proper storage order of raw animal foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 bus tubs of raw marinated chicken in WIC that was prepped over 4 hours prior with temperatures measuring between 43-45. CDI: PIC voluntarily discarded chicken.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 hot holding at front grill line measuring 96. CDI: PIC voluntarily discarded chicken.
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
|
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 Observed prep sink full of lo mein noodles and bus tub of lo mein noodles at prep sink with temperature of 60F. PIC stated that the noodles had been here for over 4 hours. Observed bus tub of lo mein noodles in WIC measuring 44F. PIC stated that they had not been out of the cooler today. Observed raw packaged beef measuring 44F in WIC. Observed lo mein noodles and cut cabbage in fliptop unit measuring over 41F. PIC stated that the items had been in the unit for over 4 hours. CDI: PIC placed beef in RIC to cool to 41F and lo meins and cabbage were voluntarily discarded.
Observed WIC holding at 41F only when WIC is closed for long periods of time. Staff is constantly in and out of WIC. PIC moved raw chicken that was not marinated and raw packaged beef to low boy cooler and RIF. EHS informed PIC that the WIC is to be used only for raw vegetable until it can be serviced. No cooling of hot, cold or ambient foods. Verification visit will be conducted to ensure cold holding compliance.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 front steam table using TPHC for TCS foods without time labels. PIC stated that the foods had been put here 10 minutes prior. CDI: PIC marked time stamps for foods held on TPHC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer measuring over 200 ppm according to EHS test kit. CDI: sanitizer diluted to 100 ppm. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 multiple deep covered bus tubs of raw marinating chicken with temperatures above 41F after more than 4 hours of cooling. CDI: PIC voluntarily discarded chicken.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometers present in facility. verification visit required to ensure a thermometer is obtained. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without a hair restraint. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bins of salt and sugar with bowls used for scooping. CDI: PIC removed bowls and was educated on using proper utensils for scooping and ensuring handles are kept out of product. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 hood vents in need of cleaning due to heavy grease and residue build up. |