| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed current employee health policy does not include the addition of salmonella (non-typhi and typhi). CDI - Provided PIC with the new NC Food Code changes and guidance via email. |
|
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 For more information please visit: http://meck.co/FoodSafety Observed no written procedures for these types of events. CDI - Provided the PIC with new NC Food Code changes and guidance via email. |
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed right rice cooling and did not meet the parameter from 135 to 70F within 2 hours. PIC stated that the rice cooked was doubled, and there was too much product in the pan and covered when I first arrived to conduct my inspection. Discussion on proper cooling methods and to follow their recipe card. A cooling chart is used to assess their cooling and to document temperatures. Observed on 1/24 that right rice was prepped and one initial temp taken and after 2 hours the product did not reach 70F, no other temperatures were noted. Discussed correctives actions on when a product does not reach the cooling parameters. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced cooked chicken in the hot holding cabinet below 135F. CDI - PIC voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed arugula, spinach and right rice on top of the prep top cooler above 41F. Observed individual dressing portioned and placed on top of the prep top cooler above 41F. CDI - PIC voluntarily discarded. PIC stated that the dressing are supposed to have times for discard on them however no times were found. PIC unable to provide TPHC procedures for the dressings on time rather than temperature. |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed right rice actively cooling but covered with a tight fitting lid in the walk in cooler. CDI - PIC vented the product. discussion on proper cooling methods. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. |
|
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 cutting board heavily scratched and scored. Replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dishmachine. PIC stated that they had just run out this morning. Verification visit required to ensure compliance within 10 days. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 cleaning needed under the warewashing sink and along cookline equipment and oven as there is food debris accumulation. Clean to prevent attracting pests. |