| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
TEN DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring food handlers are apprised of employee health and reporting agreement.
PIC should have food handlers read and signed forms, and return via email to EHS within 10 days. Staff provided correct answers to employee health questions during inspection. (-0)
Forms here:
(English) https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
(Spanish) https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded lettuce at 51F inside lowboy and raw shell eggs in various coolers above 41F. EHS noted equipment was in good repair.
CDI- PIC voluntarily disposes of lettuce. EHS advises not overfilling lowboy in order to prevent air flow circulation being compromised. PIC advised to monitor TCS foods in lowboy across from cook line to ensure heat does not compromise equipment cold holding ability. (-1.5) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 sliced tomatoes in fliptop arranged in way that cold air was not reaching them.
CDI- Tomatoes moved to WIC in order to facilitate cooling. (-1) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed packaged ground beef thawing submerged in stagnant water at prep sink.
CDI- PIC drains sink and sets up to complete thawing under running water. (-0.5) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 unlabeled spices and oils on prep top across form cook line.
CDI- Employee labels items with name. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed one fryer basket with deteriorating metal, no longer safe to use.
CDI- PIC disposes of worn basket and replaces with new. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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 soil and food debris on racks inside WIC and grease residue on cook line ventilation hood, outer surfaces of dish machine, RIC, lowboys, etc. Increased cleaning frequency advised. (-0.5) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 badly stained ceiling tiles in back of kitchen near WIC. Replace at earliest opportunity. Also observed food debris on floor beneath equipment and ware-washing machine. Increased cleaning frequency is advised. (-0.5) |