| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not reflect the addition of Salmonella (non-typhoidal). Provided information of NC Food Code updates
** For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. Sent NC Food Code updates and summary to the PIC.
*For more information please visit: http://meck.co/FoodSafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored over the prep top cooler at the cookline. CDI - Drink was voluntarily discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts temped at 58F. CDI - Food handler voluntarily discarded. |
|
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 beans cooling from this morning covered and in deep pans. Temped at 70F. CDI - PIC placed beans in shallower pans and into the walk in cooler and in the upright freezer to cool rapidly. Suggested to the PIC to utilize cooling wands and the walk in cooler to rapidly cool to 41F or below. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
4-301.11 Cooling, Heating, and Holding Capacities - Equipment Observed the facility utilizing their reach in cooler to cool beans, pasta cheese and cut produce. Facility has a walk in cooler and is not utilizing for cooling, walk in is used for beer kegs. In discussion with the PIC, the walk in cooler shall be utilized to properly cool. Continued non-compliance of cooling may result in permit action or a risk control plan for cooling. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and gnats by the back prep sink. Contact your pest control and seek out the source and eliminate. |
|
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 handler without a head covering. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cups at the bar wet stacked. -REPEAT- |
|
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 interior of refrigeration and freezer equipment accumulating food debris and residue. Clean and maintain. -REPEAT- |