| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person onsite being a CFPM. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT VIOLATION: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food employee handle vaping device and immediately transition into preparing customer foods at cookline. CDI - Employee coached, gloves discarded and hands washed. -4- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed tater tots and french fries hot holding between 108-114 degrees F under heat lamp. CDI - Product voluntarily discarded. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed american cheese and diced ham colding between 43-47 degrees F in prep top. Ham had been cold holding since early morning and american cheese transferred from reach-in to prep top 1.5 hours prior to inspection. CDI - Ham voluntarily discarded and cheese transferred to reach-in freezer to cool down. -0-
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 is not been labeled, or if the label is incorrect. - P. Observed corned beef and country ham with prep dates of 7/18 and 7/19, respectively. CDI - Products voluntarily discarded by PIC. -0-
For more information on date marking please visit: http://meck.co/FoodSafety. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 containers of pimento cheese and coleslaw cooling densely covered inside of reach-in units. Foods prepared this morning between 9:35-9:45 AM according to PIC. CDI - PIC removed containers to reach-in freezer and left vented to facilitate cooling towards < 41 F degrees. -1-
For more information please visit: http://meck.co/FoodSafety 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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41 F and below or at any temperature if the food remains frozen. Observed tater tots and french fries slacked on counter top next to fryer. CDI - Foods transferred to reach-in freezer. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multi-use plastic cups wet nesting on small shelving unit behind front counter. CDI - Utensils separated to air dry. -0- |
|
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 1 of 2 non-functional heat lamps. PIC states that the lamp malfunctioned as of yesterday. Functional heat lamp observed to reach > 140 degrees F. Products found under non-functional lamp temping < 135 degrees F were voluntarily discarded by PIC. Repair. -0- |
|
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 general cleaning needed on non-food contact surfaces of soft drink station. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed utensils and other materials being stored at facility’s dry storage shelving and clean utensil storage shelving area. Remove.
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 cleaning needed on floors underneath and behind cooking equipment. -0- |
|
56
|
0.50
|
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 employee purses stored on top of packaged single service condiment cups and alongside single service alumnium trays at dry storage shelving unit. Also observed a personal cell phone stored on food prep table with retail foods, vaping device and carton of cigarettes stored on expo shelving with clean plates. -0.5- |