| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC failed to ensure cold holding and cooling procedures were being actively controlled. EHS observed all TCS foods in WIC held above 41F. PIC stated door was left open after a delivery. Facility has a key drop for the deliveries and door was found open around 1pm. No temperatures were taken to ensure the food was cooled back down from the door being left open; nor was temperatures taken of foods cooled the day before to ensure that they met the cooling time/temperature window. 10-day VR required. (1)
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee grabbing raw fish to cook on flat top with bare hands and then go to work with utensils and RTE food without a proper hand wash. CDI - EHS stopped employee and had employee wash hands before continuing to work. (2) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef over fish and pork in two-door lowboy unit. CDI - PIC rearranged storage order; no contamination was observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
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. Observed numerous items prepared yesterday in WIC above 41F. No temperatures were taken during the cooling process to ensure food was cooled down properly. WIC door was left open during a delivery in the morning stated by the PIC. CDI - All cooled foods prepared from yesterday were voluntarily discarded due to temperature/time windows being missed. (0)
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods stored in WIC above 41F (see temp chart). PIC stated door was left open after a delivery. Owner found door open at 1pm and closed door. No temperatures were taken after event and EHS observed ambient temperature of WIC between 42-41F. EHS will allow facility to operate until close due to adequate cold holding and space in front area; facility operates until 9pm. Facility is not permitted to cook/cool any items until make unit can be assessed. EHS also observed gap near bottom of WIC door that is allowing cold air to leave the unit. PIC had notified repairman who will come by tonight to assess. PIC turned down thermostat and WIC reached 39F before end of inspection. EHS will follow up with verification visit tomorrow to observe compliance. REPEAT. 3 DAY VR REQUIRED. (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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed items that are “cooked to order” on the menu without an asterisk denoting that the item can be served undercooked. PIC stated this will be fixed by tomorrow. TEN day VR required. (0.5) |
|
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 numerous sauces and stock cooling in large containers in WIC. Some containers of food prepped from ambient temperatures were covered such as tomato paste and cooked potatoes. CDI - Foods were discarded due to being held above 41F. (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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. EHS observed wet nesting throughout clean equipment area. Allow pans to air dry before storing. REPEAT. (1) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 missing ceiling tiles above WIC door and above entry door to back kitchen area. PIC stated tiles are going to be replaced soon. EHS observed rusted AC vents above dish machine in back area. REPEAT. (0.5) |