| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A)-(C)(1), (4)-(16) 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 the operation of the food establishment. - Pf. Observed PIC unable to ensure food safety and handling are being met for date marking, food contact surfaces, cooling methods, cooling time & temperatures, cold holding, hot holding, TPHC procedures and practices, chemical storage and food storage. -1-
*A VR will be conducted to follow up on items not corrected during today’s inspection. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed exposed employee beverage stored on floating shelf along side and over dry goods on prep line. CDI - Item removed. -0.5- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed metal pans containing recently prepared spinach and lettuce nesting on top of each other in the walk-in cooler. CDI - Foods removed by employee to be washed. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink/greyish residues on catch plate inside ice machine. PIC advised that the equipment is cleaned quarterly. Recommend higher cleaning frequency to ice machine.
REPEAT VIOLATION: 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed accumulated burnt food debris on food contact surfaces of large flat sheet pans stored at clean storage shelving unit. Utensils no longer smooth and easily cleanable. -1.5- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed large quantity of rice on a flat sheet pan cooling since previous day in the walk in cooler. CDI - Rice voluntarily discarded by PIC. -1.5-
For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. |
|
21
|
0
|
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 compliance with exception of chili hot holding at 115 degrees F. CDI - Product reheated > 165 F at flat top grill. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods cold holding > 41 degrees F. Refer to temperature observation chart. According to PIC, several items were recently placed into their respective units/ice bath prior to inspection while others had been cold holding overnight. Upon further observation, EHS discovered a malfunctioning reach-in unit. CDI - TCS foods from previous day voluntarily discarded, remaining foods were transferred to the walk-in cooler to cool down. -1.5-
Discussion regarding addding in house made dressings and sauces to TPHC.
Verification visit will be made to follow-up on repairs to unit.
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 |
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. Observed multiple TCS foods in the walk-in cooler and lowboy reach-in unit (caramelized onions, chicken wings, macaroni, portioned rice, sauteed mushrooms, queso veggies & sliced tomatoes) prepared from the day prior without date mark present. CDI - PIC date marked items. -1.5-
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 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.
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 unsalted garlic butter mix held at 73 degrees F for over 2 hours according to PIC and no written procedures provided. CDI - TPHC procedures provided and completed during inspection. Time stamp added to product. -0-
TPHC procedure template may be found at: http://meck.co/FoodSafety. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed dawn dish soap stored alongside bottles of seasoning on shelving unit above prep station and heavy duty glove-free degreaser stored on top of refrigeration unit with chicken breading station located underneath. CDI - Chemical agents relocated to designated storage area by PIC.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed residential Hot Shot insect killer spray stored in facility. CDI - PIC discarded product. -1- |
|
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 recently prepared batches of romaine lettuce and diced tomatoes cooling covered > 20 minutes with no degree change in the walk-in cooler. Lettuce found cooling in large deep plastic covered containers, diced tomatoes compacted into small covered plastic containers. Also observed (1) large quantity of cooked rice cooling on flat sheet pan since previous day, according to PIC. These are not efficient methods for cooling products. CDI - With exception to rice, products made today were separated into smaller quantities and left vented to achieve effective cooling towards < 41 F. Rice voluntarily discarded. -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. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flies present in facility. PIC advised that the facility has existing contract with Orkin. Contact PCO for treatment services. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep counters.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two of three buckets of sanitizer with concentrations of 0 PPM sink & surface, according to test strips.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed (1) sanitizer bucket stored on floor at cook line. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 heavy dried food debris on door of oven, hood vents over cook line with grease and heavy residue build up. Increase cleaning frequency and keep clean. -0.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cluttered on ground around dumpster receptacles.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked and damaged floor tiles around drain grate at cook line. Repair.
REPEAT VIOLATION: 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 thorough cleaning needed on ceiling vent covers, walls behind dish machine and thorough cleaning needed on flooring inside of the walk-in freezer, cook line/drain grate/underneath equipment and underneath pass through dish machine. Increase cleaning frequency and maintain all areas clean. -1- |