| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed various P and Pf violations during inspection. Multiple violations repeats from previous inspection. PIC does not show strong knowledge of food safety practices and procedures. More thorough training necessary.
10 day VR required.
Repeat. 1 pt.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs at either handsink in food service areas.
CDI - EHS provided.
0 pts. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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.
Observed cooked chicken cooling since 10:30am holding at 74F by 1:55pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Chicken voluntarily discarded.
Repeat. 3 pts.
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 Cooling Food Safely https://youtu.be/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 soup being held outside of temperature control maintaining a temperature of 121F during inspection. PIC stated it had been placed on prep sink approximately 20 minutes before EHS discovery. PIC stated it was removed from the stove to make room for employees to cook their personal lunches, and will be reheated before being placed in soup kettle for customer service.
CDI - Soup reheated to 165F. EHS explained to PIC that maintaining the safety of customer foods should always take precedent.
0 pts.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spanakopita being held outside of temperature control for at least an hour during inspection. PIC stated it had been removed from cold holding to fulfill an order. Spanakopita maintaining a temperature of 53F upon EHS discovery.
CDI - Spanakopita moved to RIF to rapidly cool.
Repeat. 3 pts.
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 feta cheese and cooked pasta in WIC baring opening/preparation dates of 12/22. Observed mozzarella in WIC with no date label.
CDI - Feta and pasta voluntarily discarded. Employee who opened mozzarella able to verify mozzarella was opened on 12/28 and labeled.
0 pts.
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
|
0
|
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 blanched french fries being held on time with no label indicating at what time they were removed from temperature control. Facility’s TPHC procedures outline that all foods held on time will be labeled with start and discard time. PIC stated they instead hold the french fries on time from 11:00am - 3:00pm and discard at 3:00pm regardless of when fries had been removed from temperature control.
CDI - EHS observed french fries be removed from temperature control and allowed PIC to label with start and discard time. EHS advised PIC to follow the written TPHC procedures moving forward.
0 pts |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed cooked chicken cooling while in covered and stacked plastic containers in WIC. Chicken had missed initial cooling window. PIC stated that chicken is cooled on sheet trays at ambient temperature for two hours before being cut, portioned, and placed into WIC. Chicken voluntarily discarded. EHS strongly advised against allowing chicken to sit outside of temperature control for excessive amounts of time while cooling. Observed insufficient space for proper cooling during inspection. PIC stated facility cooks an entire box of chicken every other day. WIC is not sufficient in size to utilize proper methods to facilitate cooling. EHS to follow up to discuss alternate methods or solutions.
10 day VR required.
Repeat. 1 pt.
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 . |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed container of oregano in back prep area not baring label identifying its contents.
CDI - PIC labeled.
Repeat. 2 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed heavily soiled pieces of styrofoam in RIF during inspection. Styrofoam had clearly absorbed drippings from raw repackaged meat being stored on it. Removal of styrofoam necessary to preclude cross contamination.
0 pts. |
|
49
|
0.50
|
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 very heavy food debris and dust build up on shelving in WIC. Observed drippings from raw repackaged meat on bottom and sides of RIF during inspection. More frequent or thorough cleaning necessary to preclude food contamination.
0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed a multitude of employee belongings being stored above and in conjunction with customer foods and service items all throughout kitchen during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items.
0 pts. |