| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed PICs with limited knowledge on FBI related symptoms, exclusion and restrictions procedures. CDI - Extensively discussed employee health policy and procedures. EHS provided updated employee health policy (3 pages). -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on some metal food containers stored as clean. CDI - Containers removed to dish pit to be w/r/s.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on inner surfaces of ice machine. Per PIC, ice machine was cleaned last week.Thorough cleaning required. -0-
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. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed beer cheese and four boxes of to-go pizza orders hot holding < 135 F. Refer to temperature observation chart. CDI - Products voluntarily discarded by PIC. -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
3
|
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 ham, 2x containers of ground beef and caramelized onions cold holding > 41 F inside their respective prep tops. Refer to temperature observation chart. From discussion with PIC, ham and ground beef were cold holding since yesterday and caramelized onions were pulled from its cooling process an hour prior. CDI - Caramelized onions transferred to the walk-in freezer for rapid cooling towards < 41 F, remaining foods voluntarily discarded by PIC. -3-
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. Observed no date labels for lettuce and fresh mozzarella. Per PIC, these were first prepared yesterday. CDI - PIC date marked items.
REPEAT VIOLATION: 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 the following foods being held past 7 day requirement: Queso (5/17-5/23) and ham 5/20-5/26). CDI - PIC voluntarily discarded expired foods. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 pizza held on TPHC during today’s inspection. CDI - TPHC written procedures form provided to the facility.
REPEAT VIOLATION: 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 11:00 AM. CDI - Allowed time stamps to be added to products. -1.5-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
33
|
0
|
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 caramelized onions cooling in the prep top (temped at 60 F). From discussion with food handler, the caramelized onions began the cooling process an hour prior. CDI - Product transferred to the walk-in freezer for rapid cooling towards < 41 F. 0 demerits due to improvement noted from previous inspection. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. CDI - Sliced avocado voluntarily discarded, remaining were removed to be thoroughly washed.. -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates and metal food bowls stacked wet. Allow to air dry prior to stacking. -0- |