| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
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- PIC lacked the ability of displaying active managerial control and demonstration of knowledge. During today’s inspection facility had 5 risk factor priority or priority foundational items. Several violations occurred due to a lack of monitoring or control of food safety in the facility.
10-DAY VERIFICATION
EHS is making a return visit for failure to remediate several risk factor violations. ON EHS visit, EHS will ensure that team and PIC has learned and been further educated on principles discussed during today’s inspection. EHS is leaving contact information via business card for facility to reach out with any questions or concerns.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener in the facility with heavy soiling and buildup. EHS guided the PIC that the tooth of the can opener needs to be replaced, due to food debris, damage, and rust, and the can opener itself must be thoroughly W/R/S.
-CDI- PIC stated can opener will not be used until tooth is replaced; can opener frame moved to 3-comp for W/R/S.
10-DAY Verification-
EHS will return Friday to ensure that the tooth of the can opener has been replaced.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 pizza in lowboy unit from yesterday with no date marking, PIC stated that pizza was thawed last night -CDI- PIC back dated the pizza.
Observed several food items on the facilities cold hold island and in the facilities WIC past the 7 day date marking window. Foods included the breakfast burgers, chicken and Swiss sandwiches, sausage, egg and cheese sandwiches, and Rib sandwich. When EHS asked the PIC why the food had not yet been pulled he stated that the secondary company is supposed to perform those tasks. EHS explained that if he is the servsafe, PIC, and manager of the store it is his responsibility to ensure that foods are discarded once the 7 day date marking window has expired.
-CDI- Foods were voluntarily discarded.
-3/10 DAY VR-
EHS will return to facility on Friday to ensure that facility is maintained proper date marking parameters.
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 |
No |
No
|
Yes |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS asked PIC and manager if the facility uses TPHC. He stated yes and said that all foods have a start and end time of TPHC on them for 4 hours. Observed every single food item in the grab n go cabinet out on 4 hour time hold. Foods included pizza, burgers, breakfast sandwiches, omelette sandwiches, chicken sandwiches, and wings. Total individual items was over 20 items. Some foods were out of TPHC discard time by 2 minutes, and some foods were out by 4 hours.
-CDI- All TPHC foods were voluntarily discarded.
PIC stated that a secondary company comes to discard the food items, and the employee that came today must have not done it. EHS explained to the PIC that due to him being servsafe, manager, and PIC of the store that ultimately it is his responsibility to ensure that food safety management systems are followed, upheld, and executed in the facility.
-3-DAY VR-
EHS Will return by Friday to ensure proper TPHC measures are being taken. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thermometer not functioning at the time of the inspection. PIC stated that he had another thermometer and went and grabbed it. Second thermometer was not functioning either. During EHS write up PIC stated that he found an 3rd thermometer. -CDI- 3rd thermometer was working, and functioning properly. Ensure that facility has an accessible and working thermometer. |
|
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 2 flies present in the facility at the time of inspection. Flies were not on any food or food contact surfaces. Ensure facility is maintained free of pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out and setting on counter behind roller. Ensure that all in use wiping cloths are stored in properly concentrated sanitizer between uses. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the WIF with large amount of food debris and residue. Ensure that floors walls and ceilings are clean and maintained as clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee wings stored in a ziplock bag above customer food. Ensure designated areas for employee food and beverage.
-CDI- Food Moved. |