| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
PIC was unaware of improper cold holding inside the WIC, PIC was unaware of dish machine not properly sanitizing while in use, PIC accumulated 6 priority non-compliant items and 8 total risk factor violations throughout the inspections. PIC was unaware of corrective action for multiple Priority items.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 towel at hand sink next to the fryer.
CDI - Paper towel replaced. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
PIC could not provide supplier letter of guarantee from Hare Trading company for yellow tail. PIC could only provide letter of guarantee from KGI and True Worlds.
10 day verification is required. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shell eggs stored above produce on rack inside the WIC.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer at 0 PPM at the dish machine.
Facility will utilize 3 compartment sink until maintenance tech can come.
3 day verification is required.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed veggie slicer stored as clean with food debris present on the food contact surface (Blade).
CDI - Slicer moved to 3 compartment sink to be properly wash, rinsed and sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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.
Observed cut pork placed inside the lower section of prep unit on 8/13 to cool overnight, 8/14 pork was observed at 45-48F.
CDI - Food item missed the 6 hour cooling window and Item was voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 ground chicken and cooked chicken inside prep unit 1 above 41F.
Observed all TCS food items ( yellow curry (x12), cooked chicken (x8), slaw, 2 large pans of pork, chicken peas, 18 duck thighs, wontons, rice, cut cabbage) above 41F inside the WIC. WIC ambient fluctuating between 43-45F.
All TCS items were voluntarily discarded.
3 day verification visit required.
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 |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed incorrect date marking on prepped/cooked radish.
Observed no date mark on cut cabbage.
CDI - Voluntary Discard.
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
|
1
|
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
Observed covered container of pork miss the 4 hour cooling window. Pork was placed in covered container overnight to cool and was observed above 41F following day during the inspection.
CDI - Voluntarily 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed large chubs of meat thawing on top of the prep sink in ambient air.
CDI - Meat immediately moved into preparation stage. Slicing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed broken metal mesh utensil hanging near the fryer. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed multiple bags of garbage on the ground.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors left open. |