| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager present at the start of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no vomit/diarrhea cleanup procedure during inspection. -CDI- EHS provided PIC with written cleanup plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels dispensing from paper towel machine in back hand sink. -CDI- PIC placed paper towels next to handsink. |
|
22
|
3
|
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 foods, except yellow rice, in WIC at 42F. Observed yellow rice at 45F. When initial WIC temperatures were taken, observed WIC ambient temperature at 38F. After 30 minutes, observed ambient WIC temperature of 43F. Temperature then decreased to 40F five minutes later. PIC stated WIC likely just started malfunctioning this morning. PIC voluntarily discarded the yellow rice. PIC moved all other foods from WIC to another cold holding unit (WIF or RIC). PIC called repairman and stated repairman will arrive and work on the WIC today. Facility will not cold hold food in WIC until it maintains food temperature of 41F or below. PIC will update EHS throughout the day on WIC repairs. EHS will follow up with facility to ensure WIC repairs. -3 day verification visit required-
-REPEAT- If same violation occurs on next inspection, facility will be placed on a risk control plan for cold holding.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 hummus in front line and hummus in front lowboy held past their 7-day timeframe (prep date of 12/27). -CDI- PIC voluntarily discarded the items.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed spinach in front line lacking a date mark. Observed mozzarella cheese in pizza lowboy lacking a date mark. Observed garlic in oil in pizza lowboy lacking a date mark. -CDI- PIC knew when all items were prepared and correctly added a date mark.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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. -Observed multiple squeeze bottles on front line lacking a label. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of chicken stored on floor in WIC. -CDI- PIC moved items. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed flour stored in a household storage bin. Store flour in a commercial food safe container. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. -Observed no functioning light in WIC.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee drink stored on prep top. |