| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed facility was not complying with TPHC procedures; was found PIC was aware of procedures but the food employee who was not following TPHC procedures was not properly trained on their TPHC written procedures.
Ensure all food employees are trained on TPHC procedures, so that TCS items that should have been discarded after the 4 hour time frame is not being re-served the next day.
CDI: EHS explained PIC duties (including training all food employees) to PIC and PIC voluntarily discarded container of opened of milk that was stamped with two dates and times for TPHC at the front area.
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. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed two sheet trays of cooked eggs that were uncovered and prepared yesterday, stored inside a standing reach-in cooler.
Once food items are done cooling, cover the food items to prevent contamination. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the QUAT sanitizer filled in the sanitizer sink basin at the 3-compartment sink reading 100ppm. EHS observed manufacturer's label states that the QUAT sanitizer should be maintained between 150ppm-400ppm to be deemed effective. PIC stated that it was about the time in where the sanitizer should be dumped and refreshed.
CDI: PIC dumped out the sanitizer basin and refilled with properly concentrated sanitizer, reading above 150ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a deli container of housemade hummus cold holding above 41F (see temp chart) stored inside one of the lowboy coolers at the make line. PIC stated that the hummus was not used today and was not brought out. Date label showed that the hummus was prepped on 7/01, and thawed on 7/11.
CDI: PIC voluntarily discarded container of hummus.
Observed a cambro of cooked black beans (from a can) cold holding above 41F (see temp chart) stored inside another lowboy cooler at the make line. Date label showed that the black beans were prepped yesterday.
CDI: PIC voluntarily discarded cambro of black beans.
Observed an opened carton of half and half cold holding above 41F (see temp chart) inside one of the standing reach-in coolers.
CDI: PIC voluntarily discarded half and half.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed an opened jug of buttermilk that was date-marked with an opened date of 7/6, stored inside one of the standing reach-in coolers. PIC stated that she actually opened it this morning when she arrived to the facility at 5AM and accidentally forgot to write it as 7/16. Observed an opened carton of half and half that was date-marked with an opened date of 6/23, stored inside the same cold holding unit as the buttermilk.
CDI: PIC corrected the date label on jug of buttermilk and voluntarily discarded jug of half and half since it had surpassed the 7-day window.
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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed an opened jug of skim milk that is placed on TPHC at the front cooler, date labeled with a sticker that said "7/15 12-4" and an additional sticker that said "7/16 7-11." EHS reviewed facility's TPHC procedures for their milks held on TPHC and saw that the procedures state that the TCS food item will be discarded once the 4 hour limit is reached. PIC stated that the milk should have been discarded, and that the food employee must have gotten confused.
Observed an opened jug of whole milk that is placed on TPHC at the front cooler, without any sticker indicating when it was opened or time it was placed on TPHC. PIC stated that the whole milk was opened this morning around 7.
CDI: EHS reminded PIC that the facility is required to follow their TPHC procedures, and that all food employees should be knowledgable on the TPHC procedures; PIC voluntarily discarded the opened jug of skim milk and created date and time label for opened container of whole milk. |
|
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 a cambro of egg whites that was prepped 20 minutes prior to the start of the inspection, cooling inside a standing reach-in cooler, that had not dropped in temperature after almost 20 minutes of EHS's first observation. Cambro was tightly-shut with the lid.
CDI: PIC removed the lid from the cambro to allow cold air flow, since time still left of the 4-hour cooling window.
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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed a single-use fork stored inside a metal pan of tuna salad, stored inside a lowboy cooler at the make line.
Single-use articles may only be used once.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed a stack of single-use clamshells stored right-side-up on the bottom shelf of the front counter display cases, out of it's original protective packaging.
Keep single-use articles stored inverted to prevent contamination. |
|
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 rusted shelves inside the front standing reach-in cooler.
Seal/replace rusted shelves so that they are smooth and easily cleanable. |
|
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 heavy food residue on the exterior vent of the front standing reach-in cooler.
Increase cleaning frequency. |