| 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- *Observed - New Employee engaged in food prep without having been trained and signed the employee health policy and reporting agreement. *CDI - PIC had employee read sign and date employee health policy and reporting agreement.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 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 above raw pork chops and raw fish. *CDI - PIC corrected storage order.
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 - Beans from can, Raw Pork Chops and Raw Ground Pork above the fill line and densely packed with tight Suran wrap and foil cover above 41F prepped yesterday in WIC. *CDI - PIC voluntarily discarded items. EHS educated PIC and staff on spreading out product through multiple containers and removing covers until items are below 41F.
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 . |
|
24
|
0
|
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- *Observed - No TPHC procedures available during time of inspection. *CDI - EHS provided TPHC procedures via email for PIC to print and fill out.
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 - Beans from can, Raw Pork Chops and Raw Ground Pork above the fill line and densely packed with tight Suran wrap and foil cover above 41F prepped yesterday in WIC. *CDI - PIC voluntarily discarded items. EHS educated PIC and staff on spreading out product through multiple containers and removing covers until items are below 41F
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pest in kitchen area. PIC stated that Meat delivery just arrived causing back door to be open for a short period of time. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - Vegetables being chopped at prep sink/prep table located underneath the tankless water heater. *CDI - PIC relocated vegetable chopping to separate prep area. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 - Handle to rice scoop in contact with food product. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet stacking of metal containers stored clean on clean dish rack. |