| 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 For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed another manager bring vomiting and diahrrea cleanup procedures during inspection. CDI, sample procedures and information regarding the 2017 NC Food Code emailed to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Observed food employee handle personal phone and put in pocket then proceed to handle clean equipment and food preparation without washing hands between tasks. CDI by instruction. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11. - Observed food preparation table cleaned using Comet disinfectant and employee not wash, rinse and sanitize table afterwards. CDI, employee washed, rinsed and sanitized table. Discussed proper use of cleaning agents and to ensure food contact surfaces are properly washed, rinsed and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken hot held at 124 degrees F. CDI, fried chicken reheated to 167 degrees F. |
|
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 cheese, cut lettuce, dressing, cut tomamatoe cold held above 41 degrees F in 2 main line coolers. Ambient air temperature of cooler in bottom compartment measured 47, and 48 degrees F. PIC contacted maintenance who is scheduled to arrive tomorrow morning at 9:00am. Observed raw chicken and bacon cold held between 45-66 degrees F in low reach in drawer cooler. Chicken recently placed in unit according to PIC and relocated to cool. Bacon in unit over 4 hours according to PIC and voluntarily discarded. Facility to use TPHC for main line until coolers repaired. Visit needed to ensure long term compliance and calibration of refrigeration. Repeat. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed Comet disinfectant not used according to manufaurer's label use on food prep table. CDI by instruction. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed lettuce prepared recently according to PIC and cooling in deep tightly covered containers at 51 degrees F. CDI, lettuce transerred to shallow uncovered containers and relocated to walk in freezer to rapidly cool. Repeat. |
|
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 clean containers being wet stacked on clean drainboard of 3 compartment sink and storage rack. Repeat. |
|
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 sticker residues on outside of cleaned containers on drying rack. |