| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple priority violations, no CFPM for PIC and PIC unable to display active managerial control during inspection. EHS observed a severe lack of control on date marking TCS foods (most products with no date mark), improper handwashing, adulterated food, milk (on ice) out of temperature for more than 4 hours, improper knowledge and procedure for restriction/exclusion of sick employees. VR by 7-15-22 to ensure facility is improving in these areas. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC on duty with no CFPM, stated that employee with CFPM is not working today. REPEAT. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf EHS discussed employee health policy with PIC on duty, could not discuss details on signs/symptoms and exclusion/restriction of sick employees, stated that if an employee is sick, procedure is to “call the owner” to determine next steps. EHS explained that this is not suffice, PIC on duty must ensure employees are informed of requirement to report symptoms/illnesses and ensure sick employees are not coming to work. CDI- EHS discussed employee health policy, referenced posted material, discussed exclusion/restriction and return to work procedure. REPEAT. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 procedures in facility for vomiting/diarrhea events. CDI- EHS emailed copy of vomiting/diarrhea cleanup plan. REPEAT. |
|
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 Observed grill cook switching between cracking eggs on grill and handling ready to eat foods (bagels, deli meats, cheeses), changing gloves without a handwash in between. CDI- EHS intervened, spoke with employee about handwashing between tasks, behavior corrected after discussion, EHS observed proper handwashing by end of inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed a bottle of hand sanitizer stocked next to sink near 3 compartment sink in place of soap. Ensure soap is provided for each handsink. CDI- soap provided. REPEAT. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed peppers/onions mix in walk in cooler that had significant white/blue moldy buildup. PIC stated this is a product that is no longer sold in facility, was a limited option. CDI- product discarded. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed half gallon jugs of milk sitting on ice adjacent to Pepsi drink machine, holding above 41F, see temperature chart. CDI- milk voluntarily discarded as PIC stated it had been out on ice since 7am. REPEAT. Note: points de-escalated as all cold holding units were holding temperature during inspection, different cold holding issues since last inspection. |
|
23
|
3
|
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 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 . Observed multiple products with no date mark at display case, flip top units and walk in cooler. Observed all cream cheeses, pasta salad, potato salad, chicken salad and tuna salad at display case with no date mark. EHS observed no date mark for larger stock of product in walk in cooler. PIC discussed date marking with EHS, stated that most of these products arrive from commissary kitchen once a week on Monday, stated that these products were from Monday, didn’t have a chance to mark because of holiday and short staffing. CDI- dates placed on products during inspection. EHS allowed PIC to backdate today during inspection due to certainty of prep date, able to discuss delivery process from commissary in Mooresville, explained that if products are not marked moving forward EHS will not allow backdating of products and a risk control plan will be implemented. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles with no label. Bottles were located throughout kitchen and countertop service area. CDI- bottles labeled during inspection. REPEAT.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of Lysol cleaner stored directly adjacent to paper to-go cups. CDI- EHS discussed, chemicals moved.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed red bucket of sanitizer at 400ppm chlorine sanitizer. CDI- bucket diluted, EHS demonstrated testing sanitizer to PIC. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed employee thawing deli meats in room temperature ambient air, packages of frozen deli meat sitting on prep surface thawing during inspection. CDI- EHS discussed thawing, products moved to refrigeration. |
|
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 squeeze bottles near cook line with no label. |
|
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. Observed plastic containers with no handle stored inside of plastic containers filled with sugar. Containers do not have handle, no ability to store handles out of food. |
|
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 attached to prep unit with deep grooves, no longer smooth and easily cleanable. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 multiple ceiling tiles missing in kitchen area, specifically above dry storage areas. |