| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages stored on top of dry goods container used for sugar. CDI - Drinks removed by PIC to prevent contamination. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over ready to eat foods and washed produce in the walk-in cooler. CDI - Storage order corrected by PIC. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed beer cheese placed on top of a flat sheet pan inefficiently reheating on flat top. According to food employee, reheating began at 11:40 am. REHS tracked reheating progress with initial temperature of 47 F. After 30 minutes, temperature recorded at 56 F. CDI - Beer cheese placed directly on top of stove top to allow reheating towards > 165 F. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed large quantity of red sauce filled to the brim inside of a covered deep plastic food container in the walk-in cooler cooling since previous day, according to its date label. Image attached for reference. CDI - PIC removed product for voluntary disposal. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed red sauce cold holding at 45 F in the walk-in cooler. Other items were observed to be cold holding < 41 F. CDI - Product voluntarily discarded due to cold holding since previous day. No escalation of points due to improvement noted. -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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf.
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 tomatoes in the salad prep cooler without a date. According to food employee, item had been prepared yesterday. CDI - Food employee allowed to date mark tomatoes. -0-
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 (A)(1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. PIC unable to produce written procedures for TPHC during today’s inspection. CDI - TPHC procedures document provided to the facility.
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 no time stamps for pizzas held on TPHC since 11:30 AM. CDI - Employees instructed on SOP and time stamps added to products. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable chemical substance in spray bottle. CDI - PIC discarded product. REHS educated the PIC on properly labeling chemicals to prevent misuse. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed red sauce filled to the brim inside a large deep plastic container cooling covered in the walk in cooler (temped at 45 F). CDI - PIC voluntarily discarded product as it had been cooling since previous day, according to date labeling. -0.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present stored in the prep top. Remove stickers prior to washing. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no sink & surface test kit for the 3-compartment sink. Provide. -0.5-
*Verification visit required. |