| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Date marking, cold holding, hand washing and cooling violations during inspection. PIC could not find health policy at first either. CDI - EHS educated PIC on duties and risk factors.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed using cell phone and did not wash hands before donning gloves and preparing food. CDI - Employee instructed to wash hands and did so upon request. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. CDI - PIC refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at back hand washing sink. CDI - PIC refilled dispenser. 0 pts. |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P 2 cans of red sauce had white and black mold growing in them in walk-in cooler. CDI - PIC discarded sauce. |
|
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. 1 pan of cooked lamb measured 75-85F at 2:30PM in walk-in cooler and had been cooling since 12PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cooked lamb discarded. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lemon tahini measured 54F after cooling for over 4 hours. Hummus was at 48F after cooling for 3.5 hours. TCS foods prepared from room temperature ingredients must cool to 41F within 4 hours from preparation. Recommend establishment pre-chill ingredients to help it cool in time. CDI - Hummus cooled quickly in freezer and lemon tahini discarded.
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 |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of lettuce measured 52-58F and pan of hummus measured 44-45F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Items were in unit for less than 2 hours so they were moved to the walk-in cooler to cool down. No increase in severity so kept at half credit. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several pans of cooked chicken in walk-in cooler were not labeled with date. Also, feta cheese had no date in pizza cooler. TCS ready-to-eat foods must be labeled with date. CDI - PIC placed date on chicken. // 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 Quinoa in walk-in cooler was prepared on 9-11 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of prep, with day 1 being the date of prep. CDI - PIC discarded quinoa. 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 Cooked lamb was cooling in pan with lid tightly on it. Lemon tahini and hummus were also cooling in closed containers. Leave cooling TCS foods loosely covered or uncovered. CDI - Goat and lemon tahini did not reach time/temp parameters so they were discarded. Hummus was quickly cooled in freezer. 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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bottles of oils not labeled in establishment. Label all ingredients and food that are not readily identifiable. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing bracelet on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Spoon handles laying in ice cream toppings. Store in-use utensils so handle doesn't contact food. |
|
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. Stacks of clean pans still stacked while wet. Allow utensils to adequately air dry before stacking. 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 old single-service food containers as reusable containers. Do not reuse single-service articles. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door. Rusted shelves present in walk-in cooler. Ice cream freezer lid in poor repair. Gasket torn on upright cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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. Shelves, inside coolers, outsides of equipment need to be cleaned throughout. Establishment needs to clean kitchen more thoroughly and more frequently. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Establishment has very large amount of old cooking and holding equipment that is not in use. Establishment needs to remove these items from premises if they are not going to use them. // 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. Clean floors throughout, especially underneath and behind equipment. REPEAT |