| 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 employee present with active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification must be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf directly above cooked beef. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of beans in walk-in cooler measured 52F and had been cooling since last night. Menudo measured 47F and had been cooling since last night also. Cooked corn was cooling in deep plastic buckets with tight sealing lids and measured 75-82F. PIC stated they began cooling 1 hour ago. Also, green salsa was cooling in deep plastic container at 66F and was in a deep plastic bucket. Establishment must use ice baths and frequent stirring to cool TCS foods after cooking or buy shallow metal pans to use for cooling cooked food. CDI - Beans and menudo discarded by PIC. Ice added to corn and it measured 50F at end of inspection and was still dropping in ice. Green salsa was also moved to large ice baths and measured 51F at end of inspection.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Bottles of 4 different salsas in bottom of display cooler were missing prep date labels. Soup in walk-in cooler was prepared on 3-4 and had not yet been discarded. Caldo de res in walk-in cooler was from 2-28 and had not yet been discarded. Corn in walk-in cooler from 3-5 had not yet been discarded. Cooked beef in upright cooler was missing date label. TCS RTE foods must be labeled with prep date, and must be discarded or used within 7 days of preparation. Day 1 is the date of preparation. CDI - Out of date foods discarded and PIC placed prep dates on items that were missing date labels. REPEAT
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 . |
|
33
|
0
|
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 Establishment was cooling TCS foods in buckets with sealed lids and cooled beans in a large pot overnight. Establishment must use shallow metal pans that are left uncovered, or ice baths and frequent and frequent stirring to cool TCS foods after cooking. 0 pts.
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 . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employees wearing watches and bracelets. Food employees must not wear jewelry on their hands or wrists. REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in kitchen. Use bucket of sanitizer to store wiping cloths when in between uses. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing single-use buckets that other food is received in to store prepared food. Do not reuse buckets. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelves in salsa cooler are rusted. Shelves in walk-in cooler are lined with cardboard. Gasket torn on upright cooler door. Door to 3-door cooler does not close properly (REPEAT). Repair or replace listed equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles missing under hot water heater. Floor tile damage in kitchen. Repair physical facilities. REPEAT |
|
56
|
0
|
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. 2 cell phones observed on prep tables. Do not store personal items where food is prepared. 0 pts. |