| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed Employee Health Policy missing Big 6. HACCP document also has the Big 5. CDI - PIC educated about 2017 NC Food Code changes and requirements. Employee Health Policy with the Big 6 and Summary of Changes reviewed with PIC during inspection. -0- |
|
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 facility without vomiting and diarrheal event written procedures for cleanup. CDI - Example procedure reviewed with PIC today. Example vomiting and diarrheal event cleanup written procedure given today. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chicken wings blocking rear handsink near walk in cooler today. Observed rolling cart blocking handsink near combi ovens today. CDI - Item removed and PIC reminded to maintain access to handsinks at all times. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy buildup on smoker racks inside smoker. EHS asked if smoker was used today. Per PIC, no smoking or cooking has taken place today. CDI - EHS reminded PIC to maintain food contact surfaces of cooking equipment clean when not in use. Smoker cleaned. -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes and pork loin in service at 112F and 121F, respectively. CDI - PIC reheated to above 165F within 30 minutes. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 on date marking please visit: http://meck.co/FoodSafety Observed no date marks on cooked shrimp, cooked beef, house made cole slaw and other TCS foods prepared on or before yesterday. CDI - PIC back dated these items and EHS reminded PIC to have dates on products if held more than 24 hours in the facility. -1.5- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cole slaw, macaroni salad and other TCS foods cooling after being restocked this morning from the bulk container. PIC was unaware these items were cooling and had exceeded 41F during refill process. CDI - PIC placed cooling foods in walk in to cool. EHS advised PIC that prep unit was consistently at an ambient air temperature of 40F and TCS foods will struggle with cold holding. Cooling would also be an issue in this unit with this setting. Collard greens placed on metal sheet pan instead of plastic bin to help cool faster. -.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WITH COOLING WAS MUCH IMPROVED OVER THE LAST INSPECTION. |
|
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. Observed elaborate rings on food employee preparing food. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11(A)(3) Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles in women’s restroom with water damage. Repair with non absorbent ceiling tiles that are smooth and easily cleanable. -0- |